Ingredients

For the chorizo casserole:
30ml olive oil
2 banana shallots, halved lengthwise and thinly sliced
2 cloves garlic, sliced
75ml white wine
300ml vegetable stock
3 mild cooking chorizo, halved lengthwise and cut into chunks
1 tin butterbeans, drained.
1 tbs flat leaf parsley, roughly chopped
flaky sea salt and freshly ground black pepper
For the Norwegian cod:
4 x 150g thick, boneless Norwegian cod fillet portions
30ml olive oil
40g unsalted butter
flaky sea salt and freshly ground black pepper
To serve:
200g spinach, wilted

Method

For the casserole, heat the olive oil in a sauté pan and add the shallots along with a pinch of salt.
Cook gently for 6-8 minutes until starting to soften. Add the garlic and continue to cook for another 2 minutes. Pour in the wine and reduce over a high heat.
Add the stock and reduce by a third. In a frying pan, sear the chorizo, caramelising well. Add the chorizo and drained beans to the shallot mix. Season well and cook until the liquid is syrupy.
Season the skin side of the Norwegian cod portions and dust lightly with flour. Heat the oil in a heavy non-stick pan and place the cod in skin side down. Cook for 2-3 minutes until the skin is starting to crisp.
Season the flesh with salt, turn the fish over and cook to a golden colour on all sides. Return to the skin side, add the butter and baste. Finish the cooking in a hot oven if necessary. Remove the fish to a clean cloth and allow to rest.
Divide the wilted spinach between shallow bowls or plates and lay a piece of Norwegian cod on top. Add the parsley to the casserole, check the seasoning, then spoon it around the fish.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.