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Cod & butter beans in white wine, tarragon & cream
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1 tbsp olive oil
2 medium leeks (about 250g), finely sliced
2 cloves garlic, finely chopped
175ml dry white wine
400g can butter beans, rinsed and drained
3 sprigs tarragon
240g pack 2 cod fillets
3 tbsp single cream
1. Heat the oil over a medium heat in a large sauté pan or shallow, lidded casserole. Add the leeks, cover, and sweat for 2 minutes, then stir in the garlic, cover and cook for 2 more minutes.
2. Add the wine and simmer uncovered for 3 minutes, then stir in the butter beans and 1 sprig of tarragon. Nestle in the cod fillets, cover and simmer for 5 minutes or until the fish is opaque and completely cooked through. Meanwhile, roughly chop the leaves from the remaining tarragon.
3. Take the pan off the heat and add the cream and chopped tarragon, giving the pan a shake to combine. Serve with extra steamed greens, if liked.
Typical values per serving:
This recipe was first published in August 2019.