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Skrei with peppers and couscous

March 16, 2014

This is a boy recipe. Made while watching football:

Cooking with football

I asked Mr B how he made this simple but REALLY good dinner we had the other evening and this is the result:

Fry Skrei

Skrei with peppers and cous cous

Make couscous “the normal way”.
Fry the fish in butter. For a while.
Add the peppers and fry them too.
Serve with a squeeze of lemon and seasoning.

Have a frustrated but happy wife because you have the ability to cook fish perfectly without even trying.


Cous Cous – I think the ‘normal way’ is adding a little water at a time and fluffing it up, rather than adding all the water in one go and letting it soak it up, which is my impatient way.

Big, juicy flakes of fish

Skrei™ is basically a really high end, sustainable Norwegian Cod. It has to fill very specific criteria to be get branded as such and is only available between January and April. It must be wild, line caught, fully grown (5 yrs plus) and in perfect condition – no bumps or bruises. It also has to be   packaged within 12 hours of being caught and stored at a temperature between 32° and 39° Fahrenheit. All this means that only 10% of over 400 million migrating Norwegian Cod are caught and branded as Skrei each year. (This info is largely lifted from the NSC’s press release). The result is a juicy, meaty fish with huge flakes. Frustratingly, it’s only available from Booths supermarket, Harrods and selected fishmongers. I’m going to be tweeting major supermarkets and asking if they can stock it, since I’m hardly likely to buy food from Harrods and I don’t have a Booths near me.

I’ve got two more pieces of Skrei in the freezer that I can’t wait to eat. If I’m honest, I just want to pan fry them and have them plain as it’s just such good fish, but that seems a bit of a cop out so I’l try and come up with something more interesting and let you know when I do.

You can see other lovely Skrei dishes here:

Thanks to the Norwegian Seafood Council and Bray Leino for the fantastic fish. I was not required to write a review, positive or otherwise but I heartily endorse this fish. It is really really good.

6 Comments leave one →
  1. March 16, 2014 8:01 pm

    Looks really lovely, I do love crisp skin!

    My favourite skrei recipe so far is my recent one for chorizo, potato and baked cod… the cod stands up well to the strong chorizo flavours, I really like it! Making it again soon!


    • March 16, 2014 8:08 pm

      Yes, I saw that and thought it sounded like a good plan…actually…I have soft chorizo in the fridge. I can’t use leeks though – the Mr won’t eat and “floppy green veg”!!

      • March 16, 2014 11:19 pm

        Use regular onions or shallots…

  2. March 16, 2014 9:20 pm

    I always add all the water to the couscous – I thought that was the right way anyway and it works perfectly!

    • March 16, 2014 9:24 pm

      So did I but I’m frequently reminded that it’s not as good that way…


  1. When Norway meets Vietnam - Recipe: Skrei Pho - Fuss Free Flavours

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