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.
This fabulous fish stew is a workout for your spice drawer! Sweet potatoes and orange zest add a lovely sweetness to compliment the tender white fish.
1/4 tsp. ground mace
1/2 tsp. ground ginger
1/2 tsp. ground turmeric
1/2 tsp. hot smoked paprika
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
2 tbs. olive oil
1 onion, roughly chopped
1 large sweet potato
small bunch of cilantro, stalks finely chopped, leaves roughly chopped
thumb-sized piece fresh ginger, peeled and finely grated
2 fat garlic cloves, peeled and finely grated
1 orange, zest and 1 tbs. juice
1 sweet potato, peeled and diced
2 x 400g tins of chopped tomatoes
1 tbs. tomate paste
1 tsp. sea salt flakes
1 tsp. runny honey or maple syrup
1 1/2 lb. firm water fish, cut into thick large chunks
Measure all the spices in a little bowl and set aside.
Heat the oil in a large, heavy-bottomed casserole that comes with a lid. Add the onions and cook gently until softened, about 20 minutes. Tip in the spices, cilantro stalks, ginger, garlic and the orange zest. Cook for a minute or two, then stir in the sweet potato, chopped tomatoes (fill each can halfway with water, swirl around and add), tomato paste, salt and honey or maple syrup and orange juice.
Bring to a boil, then reduce the heat, clamp on the lid and leave to simmer for 40-45 minutes, or until the sweet potato is completely soft and the sauce has thickened slightly.
Add the fish and bubble for 3-5 minutes without the cover, or until the fish is cooked through. Turn off the heat and leave for 2 minutes longer. Serve with the cilantro leaves sprinkled on top.
Perfect for a kitchen supper for two, this lovely and light dish is ready in no time.
3 tbs. olive oil
4 anchovy fillets
1 garlic clove, grated
1/4 tsp. red pepper flakes
8 oz. broccolini, trimmed
1/4 cup dry white wine or vermouth
2 cod fillets (approx. 6 oz. each and no more than 1″ thick)
1 fresh red chili, seeded and chopped
Heat the olive oil over a low heat in a large skillet with a lid and add the anchovy fillets. Stir to melt the anchovies into the oil. Add the garlic and red pepper flakes and stir for about 30 seconds before adding the broccolini. Tip in the wine or vermouth and let it bubble, then cover and let the broccolini steam for 7 minutes, until tender-crisp.
Season the cod, then add to the skillet and let it bubble for 3-4 minutes per side, or until just cooked through.
Serve in warmed bowls with the pan juices and topped with red chili.