Creamy cannelli beans and tender cod are perfect partners in this speedy and super supper.
3/4 lb. cod, regular or smoked
small sprig parsley, stalks removed and leaves chopped
2 bay leaves
1 tsp. peppercorns
1 celery stalk, halved
1 2/3 cups water
1/3 cup white wine
2 x 14oz. cans cannellini beans, drained and rinsed
2 tbs. extra-virgin olive oil
1 tbs. chopped chives, optional
Put the fish in a large skillet with the parsley stalks, bay leaves, peppercorns and celery. Pour in the water and wine and bring to a boil. Cover the pan with foil and simmer in the poaching liquid for 3-5 minutes, depending on the thickness of the fish. Remove to the foil and keep warm.
Keep about 1/2 cup of the poaching liquid, then drain off the rest. Add the beans to the skillet, warming them in 1/3 cup reserved liquid for about 3 minutes, adding more liquid if necessary. Turn off the heat, add the oil and most of the chopped parsley, then lay in the fish. Stir everything together, breaking up the fish a little. Check the seasoning, transfer to a serving dish and sprinkle with the remaining parsley and chives, if using.