Save to your scrapbook
Flageolet stew with cod and gremolata
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
A simple one-pot dish, guaranteed to please. Replace the cod with crumbled feta or toasted pine nuts for a veggie version.
½ tbsp olive oil
10g unsalted butter
1 stick celery, halved lengthways and finely sliced
2 small shallots, quartered
3 garlic cloves, 2 sliced, 1 finely grated
2 rosemary sprigs
½ x 25g pack flat leaf parsley, stalks and leaves separated, finely chopped
75ml dry white wine
300g red choice tomatoes, roughly chopped
400g can flageolet beans, drained and rinsed
150ml Cooks’ Ingredients vegetable stock
1 lemon, zest of all, ½ cut into wedges
240g pack cod fillets
1. Heat the oil and butter in a large pan over a low heat. When melted, add the celery, shallots, sliced garlic cloves, rosemary sprigs and chopped parsley stalks with a pinch of salt. Cook gently for 10 minutes until the shallots and celery are really tender but not coloured. Add the wine and bubble for 1-2 minutes, then add the tomatoes, beans and vegetable stock. Season, bring to the boil and simmer the stew for 10 minutes.
2. Meanwhile, for the gremolata, put the finely chopped parsley leaves in a small bowl. Add the grated garlic and lemon zest. Mix together well and season. Season the fish and nestle it into the stew. Reduce the heat to low, cover the pan and cook for a further 8-9 minutes, until the fish is opaque and flaking.
3. Remove the rosemary and check the seasoning. Serve immediately with the gremolata scattered over the top, plus lemon wedges for squeezing.
This recipe first appeared in Waitrose & Partners Food, May 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in Thu Apr 25 16:17:30 BST 2019.