Marc Fosh's romesco cod with saffron and white bean stew made with Multiquick 5 hand blender Serves 4.
Total Time
1hr
4.7
3 Ratings
Author: Marc Fosh
Servings:
4
Ingredients
•
4
Large
Skinless Cod Fillets
•
4
cloves
Garlic
•
1
Small
Onion
•
2
Tbsp
Extra-Virgin Olive Oil
•
1
Tomato
•
1
Large
Red Bell Pepper
•
1
Tbsp
Canned Tomato Purée
•
2
tsp
Paprika
•
3
slices
Bread
, stale
•
1
bunch
Saffron Threads
•
2
cups
Canned White Beans
•
2
Tbsp
Sherry Vinegar
Cooking Instructions
1.
Preheat your oven to 200 degrees C (400 degrees F). Finely chop the Onion (1) and Garlic (2 cloves). Chop the Tomato (1).
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.
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.
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.
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.
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).
7.
Divide the saffron-bean stew between 4 bowls and top with a fillet of romesco crusted cod. Serve and enjoy!
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!
Nutrition Per Serving
CALORIES
191
FAT
7.4 g
PROTEIN
8.3 g
CARBS
24.3 g
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