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RECIPE
12 INGREDIENTS7 STEPS1hr

Romesco Cod with Saffron and White Beans

4.7
3 Ratings
Marc Fosh's romesco cod with saffron and white bean stew made with Multiquick 5 hand blender Serves 4.
Romesco Cod with Saffron and White Beans Recipe | SideChef
Marc Fosh's romesco cod with saffron and white bean stew made with Multiquick 5 hand blender Serves 4.
Marc Fosh
British Michelin-starred chef Marc Fosh is visiting all Dulwich College International schools to raise awareness of good nutrition and the benefits of a balanced, healthy lifestyle.
http://www.indulwich.com/marcfosh
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Marc Fosh
British Michelin-starred chef Marc Fosh is visiting all Dulwich College International schools to raise awareness of good nutrition and the benefits of a balanced, healthy lifestyle.
http://www.indulwich.com/marcfosh
1hr
Total Time
$2.33
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
4
Large  Skinless Cod Fillets
4 cloves
1
Small  Onion
2 Tbsp
Extra-Virgin Olive Oil
1
1/2 Tbsp
3 slices
Bread , stale
2 Tbsp
Sherry Vinegar
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Nutrition Per Serving

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CALORIES
632
FAT
9.4 g
PROTEIN
44.9 g
CARBS
94.0 g

Author's Notes

While not absolutely essential, it's traditional to use stale bread as part of this crust. To cut down on waste, I always recommend keeping old bread for tasty recipes like this. You can always make breadcrumbs and freeze them!

Cooking Instructions

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Step 1
Preheat your oven to 200 degrees C (400 degrees F). Finely chop the Onion (1) and Garlic (2 cloves) . Chop the Tomato (1) .
Step 2
For the bean stew, in a large pan, sweat the chopped onion and garlic 5 minutes. Add the chopped tomato, Saffron Threads (1 bunch) and Canned White Beans (2 cups) . Cover with fish stock and simmer for 10-15 minutes.
Step 3
Roast the Red Bell Pepper (1) over a hot grill until the skin starts to blacken. Place in a bowl and cover well with cling-film. When cool, peel the skin off the peppers by hand, cut them in half and remove the seeds. Set aside.
Step 4
Cut the crust off the Bread (3 slices) and cut it into small cubes. Place crushed Garlic (2 cloves) , bread cubes and half of Extra-Virgin Olive Oil (2 Tbsp) in a frying pan and toast it over a gentle heat.
Step 5
Add this mixture to the peppers and puree in a food processor. Add the Canned Tomato Purée (1 Tbsp) , Paprika (1/2 Tbsp) and Sherry Vinegar (2 Tbsp) . Whisk in the remaining olive oil using the whisk accessory to thicken the crust.
Step 6
Cover the crusted, Skinless Cod Fillets (4) with a spoonful of romesco crust and place on a baking tray. Bake for 15 minutes at 400 degrees F (200 degrees C).
Step 7
Divide the saffron-bean stew between 4 bowls and top with a fillet of romesco crusted cod. Serve and enjoy!
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Nutrition Per Serving
Calories
632
% Daily Value*
Fat
9.4 g
12%
Saturated Fat
1.6 g
8%
Trans Fat
0.0 g
--
Cholesterol
44.1 mg
15%
Carbohydrates
94.0 g
34%
Fiber
19.8 g
71%
Sugars
8.2 g
--
Protein
44.9 g
90%
Sodium
317.2 mg
14%
Vitamin D
--
--
Calcium
352.5 mg
27%
Iron
13.7 mg
76%
Potassium
2463.3 mg
52%
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