Skrei with Chickpea and Chorizo Stew Recipe
José Pizarro serves up beautifully flaky pan-fried Skrei on a bed of chickpea and chorizo stew in this stunning recipe.
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Cooking tools:
- Saucepan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Ladle
- Spoon
- Slotted spoon
- Mixing bowl
- Serving bowl
- Kitchen timer
- Paper towel
Ingredients
- 4 Skrei cod fillets, each weighing 200g, skin-on
- olive oil, for pan-frying and finishing
- salt
- 300g of dried chickpeas
- 4 tbsp of extra virgin olive oil
- 2 garlic cloves, chopped
- 1 onion, chopped
- 2 carrots, chopped
- 300g of fresh chorizo, spicy
- 900ml of chicken stock
- 1 bay leaf
- 2 medium potatoes, cubed
- sea salt
- freshly ground black pepper
- 1 handful of flat-leaf parsley, chopped (optional)
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