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Butter bean stew with ’nduja glazed cod
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1 small onion, finely chopped
2 cloves garlic, crushed
1 stick celery, finely chopped, plus chopped leaves to serve
400g can essential Butter Beans, drained
300ml Cooks’ Ingredients Vegetable Stock
1 tsp chopped lemon thyme
1 tbsp olive oil
20g Cooks’ Ingredients ’Nduja Paste
2 x 200g portions cod loin
1. Preheat the oven to 200ºC, gas mark 6. Put the onion, garlic, celery, butter beans, stock and thyme in a saucepan and heat until bubbling. Cook gently for 5 minutes to soften the beans. Mash lightly with a potato masher to break them up a little and thicken the juices. Season with a little salt and turn into a shallow ovenproof dish.
2. In a small bowl, blend together the olive oil and ’nduja paste. Place the cod fillets on top of the beans and spoon the paste over the fish. Bake for 25-30 minutes or until the fish is piping hot and cooked through. Serve scattered with celery leaves.
Typical values per serving:
1 of your 5 a day.
This recipe was first published in April 2019.