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Beans & Legumes
Romesco Cod with Saffron and White Beans
Recipe

12 INGREDIENTS • 7 STEPS • 1HR

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.
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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.
Marc Fosh's romesco cod with saffron and white bean stew made with Multiquick 5 hand blender Serves 4.
1HR
Total Time
$2.32
Cost Per Serving
Ingredients
Servings
4
US / Metric
Skinless Cod Fillet
4
Large Skinless Cod Fillets
Garlic
4 cloves
Garlic
Onion
1
Small Onion
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
Tomato
1
Tomato
Red Bell Pepper
1
Large Red Bell Pepper
Canned Tomato Purée
1 Tbsp
Canned Tomato Purée
Paprika
1/2 Tbsp
Paprika
Bread
3 slices
Bread, stale
Saffron Threads
1 bunch
Saffron Threads
Canned White Beans
2 cups
Canned White Beans
Sherry Vinegar
2 Tbsp
Sherry Vinegar
Nutrition Per Serving
VIEW ALL
Calories
191
Fat
7.4 g
Protein
8.3 g
Carbs
24.3 g
Add to plan
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Romesco Cod with Saffron and White Beans
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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.

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 InstructionsHide images
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 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 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 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 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!
step 7 Divide the saffron-bean stew between 4 bowls and top with a fillet of romesco crusted cod. Serve and enjoy!
Tags
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Beans & Legumes
Dairy-Free
Grill
Fish
Shellfish-Free
Seafood
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