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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
Onion
1
Small Onion
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
Paprika
2 tsp
Bread
3 slices
Bread, stale
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 (2 tsp) 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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