White Bean Stew with Lemony Cod + Salsa Verde
HUGE thanks to the legend that is Anna Humphries who let us share this #beanspo on our website for all you champs to enjoy.
White Bean stew with lemony cod + salsa verde
Healthy Fish Mains
2 medium onions, finely chopped
2 sticks celery, finely chopped
2 bay leaves
6 cloves garlic sliced
3 thyme sprigs
250ml white wine
450g vegetable or chicken stock
Large handful spinach
3 tbsp creme fraiche
1 jar of white beans or Queen Butter Beans
4 skinless cod fillets
Bunch of parsley
2 fat garlic cloves
2 anchovy fillets
1 tbsp capers
Splash red wine vinegar or sherry vinegar
Squeeze of lemon
Glug of quality olive oil
For the stew
For the fish
For the salsa verde
In a large pan or casserole melt the butter + slowly cook the onion + celery. When they are softened add the garlic, thyme + bay + let the flavours get to know each other for a minute or two.
Turn up the heat + add the wine, let it bubble down before adding the drained beans + stock. Allow to simmer gently for 25- 30 minutes until the sauce is reduced + starting to thicken.
Meanwhile make the salsa verde. Put all the ingredients into a food processor + blitz until smooth. Taste + add more salt or lemon if needed
Heat the oven to 180C + place the cod fillets onto a lined baking sheet. Zest over a whole lemon, drizzle of oil, sprinkle of salt + black pepper.
10/15 minutes before you are ready to eat, place the fish in the oven + cook for 10 -12 minutes depending on size. Add the spinach + creme fraiche to the beans + adjust the seasoning to your taste. Add a squeeze of lemon if you like too
Serve the just cooked cod on a bed of creamy beans with the zingy salsa dotted over. Heaven.