Smoked Cod and Cannellini Beans

Name: Smoked Cod and Cannellini Beans
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 2 bay leaves; 1 teaspoon black peppercorns; 820 grams canned cannellini beans; 1 stick celery; 350 grams smoked cod fillets (or haddock); 2 Tbsps extra virgin olive oil; 60 millilitres approx fish cooking liquid (see below); 1 Tbsp chopped fresh chives (optional); 1 small sprig fresh parsley (including stalks); 2 Tbsps chopped fresh parsley; 2 servings pepper (to taste); 2 servings salt (to taste); 375 millilitres water; 80 millilitres white wine

Smoked Cod and Cannellini Beans might be just the main course you are searching for. This gluten free, dairy free, and pescatarian recipe serves 2. One portion of this dish contains about 68g of protein, 17g of fat, and a total of 808 calories. If you have bay leaves, cod fillets, pepper, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Lay the fish fillets in a large frying pan with the sprig of parsley, bay leaves, peppercorns and celery stalk.

Ingredients you will need

Celery Rib

Fish Fillets

Peppercorns

Bay Leaves

Parsley

Equipment you will use

Frying Pan

Pour in the water and wine and bring to the boil.Cover the pan with foil and simmer the fish in the poaching liquid for 3-5 minutes, depending on the thickness of the fish. Take off the heat and remove the fish, wrapping the pieces in foil to keep warm.Tip out all but about 60ml / - cup of the poaching liquid from the pan. (The amount depends on the depth of your pan. You will need just enough to warm through the beans.)

Ingredients you will need

Beans

Water

Fish

Wine

Equipment you will use

Aluminum Foil

Frying Pan

Drain the canned beans, rinsing them in a sieve or colander to get rid of any gloopiness, and add to the pan. Warm them in the poaching liquid for about 3 minutes.Turn off the heat and place the fish on top of the beans in the pan.

Ingredients you will need

Beans

Fish

Equipment you will use

Colander

Sieve

Frying Pan

Add the oil, most of the parsley and the chives, if you're using them, stirring everything together and breaking up the fish as you go.Check the seasoning and turn out into a couple of bowls or onto plates, sprinkle with a last bit of parsley and eat, with relish.

Ingredients you will need

Seasoning

Parsley

Chives

Relish

Fish

Cooking Oil

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

bay leaves 1teaspoon

black peppercorns 820grams

canned cannellini beans 1stick

celery 350grams

smoked cod fillets (or haddock)2Tbsps

extra virgin olive oil 60millilitres

approx fish cooking liquid (see below)1Tbsp

chopped fresh chives (optional)1small sprig

fresh parsley (including stalks)2Tbsps

chopped fresh parsley 2servings

pepper (to taste)2servings

salt (to taste)375millilitres

water 80millilitres

white wine

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Cod on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Tangent Paragon Vineyard Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.