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Serves
US | Metric
Ingredients
Cod
  • 2 Cod Fillets
  • 1 tbsp Butter
  • 1 Crushed garlic clove
  • 1 Small handful fresh chopped parsley
  • 1 Small handful fresh chopped chives
  • Salt & pepper
White Stew Bean & Roast Tomato Stew
  • 2 Banana shallots finely diced
  • 1 Crushed garlic clove
  • 1 Tin chopped tomatos
  • 1 Tin white kidney beans
  • 250 ml Chicken stock
  • 1 tbsp Tomato puree
  • 150 g Tomatoes on the vine
  • Salt & pepper
  • 1 tsp Butter
Crispy Shallots
  • 200 ml Sunflower oil
  • 1 Shallot
  • Pinch of seasalt
Pan Fried Cod, White Bean & Roast Tomato Stew topped with Crispy Shallots Pan Fried Cod, White Bean & Roast Tomato Stew topped with Crispy Shallots

Pan Fried Cod, White Bean & Roast Tomato Stew topped with Crispy Shallots

Happy Wednesday!

Prep 15 minutes
Total 50 minutes

Stew:

  • Heat the oven to 180℃ . Place the tomatoes on the vine on a baking tray. Generously drizzle with olive oil, salt and pepper and place in the oven to roast for 20 minutes.
  • Fry the shallots and garlic in a pan on a medium heat with the butter until completely soft and golden in colour (around 10/12 minutes).
  • Add the tin of chopped tomatoes and tomato puree, bring to a gentle simmer and leave until the liquid has reduced by half and then stir in the Herb de Provence.
  • Meanwhile heat the chicken stock in a separate pan. Once warmed through, add 1 ladle to the frying pan with the tomatoes. Again, bring to a simmer and leave to reduce. Repeat this step until all of the chicken stock has been added. this should take about 20/25 mins.
  • Once the tomatoes have finished roasting in the oven, remove from the vine and stir through.
  • Now add the white beans, stir well and continue to cook for another 5/7 minutes until hot. Season with salt and pepper to taste and stir through some fresh parsley just before serving.

Cod:

  • Add the butter, garlic, parsley, chives and salt to a bowl and mix together well to create a herby butter.
  • Lightly season the fillets with a little salt and pepper on both sides.
  • Add 1 heaped tbsp of the herb butter to a frying pan on a medium heat. Once melted and just before the butter starts to foam add the fish and cook for 6 minutes on one side and 4 minutes if quite a thick piece of cod like ours. If thinner, then reduce the time. Remember to constantly baste the fish in the pan juices while cooking. You'll know when its ready as it will start to flake. Remove from heat straightaway.

Crispy Shallots:

  • Slice the shallot into thin rings and pat dry.
  • Heat the oil in a saucepan to around 180℃.
  • Using a slotted spoon gently lower a few pieces of shallot into the oil at a time. Fry for 20-30 seconds or until crisp and golden.
  • Remove and place on a paper towel to remove any excess oil and season with salt.
Pan Fried Cod, White Bean & Roast Tomato Stew topped with Crispy Shallots Pan Fried Cod, White Bean & Roast Tomato Stew topped with Crispy Shallots

Pan Fried Cod, White Bean & Roast Tomato Stew topped with Crispy Shallots

Happy Wednesday!

favorite
print
like
Prep 15 minutes
Total 50 minutes
Serves
US | Metric
Ingredients
Cod
  • 2 Cod Fillets
  • 1 tbsp Butter
  • 1 Crushed garlic clove
  • 1 Small handful fresh chopped parsley
  • 1 Small handful fresh chopped chives
  • Salt & pepper
White Stew Bean & Roast Tomato Stew
  • 2 Banana shallots finely diced
  • 1 Crushed garlic clove
  • 1 Tin chopped tomatos
  • 1 Tin white kidney beans
  • 250 ml Chicken stock
  • 1 tbsp Tomato puree
  • 150 g Tomatoes on the vine
  • Salt & pepper
  • 1 tsp Butter
Crispy Shallots
  • 200 ml Sunflower oil
  • 1 Shallot
  • Pinch of seasalt

Stew:

  • Heat the oven to 180℃ . Place the tomatoes on the vine on a baking tray. Generously drizzle with olive oil, salt and pepper and place in the oven to roast for 20 minutes.
  • Fry the shallots and garlic in a pan on a medium heat with the butter until completely soft and golden in colour (around 10/12 minutes).
  • Add the tin of chopped tomatoes and tomato puree, bring to a gentle simmer and leave until the liquid has reduced by half and then stir in the Herb de Provence.
  • Meanwhile heat the chicken stock in a separate pan. Once warmed through, add 1 ladle to the frying pan with the tomatoes. Again, bring to a simmer and leave to reduce. Repeat this step until all of the chicken stock has been added. this should take about 20/25 mins.
  • Once the tomatoes have finished roasting in the oven, remove from the vine and stir through.
  • Now add the white beans, stir well and continue to cook for another 5/7 minutes until hot. Season with salt and pepper to taste and stir through some fresh parsley just before serving.

Cod:

  • Add the butter, garlic, parsley, chives and salt to a bowl and mix together well to create a herby butter.
  • Lightly season the fillets with a little salt and pepper on both sides.
  • Add 1 heaped tbsp of the herb butter to a frying pan on a medium heat. Once melted and just before the butter starts to foam add the fish and cook for 6 minutes on one side and 4 minutes if quite a thick piece of cod like ours. If thinner, then reduce the time. Remember to constantly baste the fish in the pan juices while cooking. You'll know when its ready as it will start to flake. Remove from heat straightaway.

Crispy Shallots:

  • Slice the shallot into thin rings and pat dry.
  • Heat the oil in a saucepan to around 180℃.
  • Using a slotted spoon gently lower a few pieces of shallot into the oil at a time. Fry for 20-30 seconds or until crisp and golden.
  • Remove and place on a paper towel to remove any excess oil and season with salt.