| Seared cod with bean stew |
|
What can be more Bostonian that cod and beans? Surprisingly,
they actually taste great together. You don't need any
sides for this dish, but definitely lots of good crusty
bread to mop up all the yummy sauce.
Wines: A smoky red Note: You can get fish stock frozen in many fish markets. Defrost it in the microwave before using. Alternatively, you can use clam juice, or even chicken stock that are sold in most supermarkets. |
| Serves 4 |
 |
|
| Ingredients | Directions |
|
2 Lb cod fillet at least 1" thick 3 Tbsp butter salt and pepper |
Preheat oven to 425F. Cut the cod into 4 serving pieces. Rinse and dry very well on paper towels. Heat the butter in a well seasoned or non stick large frying pan on high heat. When the butter is hot and bubbly, add cod and sear 2 minutes on each side or until nicely brown, shaking the pan occasionally so that cod does not stick. Remove to an oven proof dish, season both sides with salt and pepper, and bake in the middle of the oven for 7 minutes or until almost flaky. |
|
1 Tbsp olive oil 6 garlic cloves 1 sprig fresh rosemary |
While the code is baking make the beans and sauce. Set the same large frying pan over medium heat. Add olive oil, garlic and rosemary and sauté until garlic is golden and rosemary releases its aroma, 1-2 minutes. |
|
15 cherry tomatoes cut in half |
Turn the heat up to med-high. Add cherry tomatoes and sauté until soft stirring occasionally, 2-3 minutes. |
|
20 oz canned navy beans drained 1 1/2 cup fish stock 1 tsp lemon juice salt and pepper to taste chopped dill and parsley (optional) |
Pour in the fish stock and beans, boil until
the sauce thickens slightly, 2-3 minutes. Take off heat. Remove rosemary
sprig. Stir in lemon juice and season with salt and pepper.
Divide sauce and beans among 4 plates, top with cod and sprinkle
with dill and parsley. |