Save to your scrapbook
Cod, pancetta & sweetcorn succotash
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
100g frozen baby broad beans
½ tbsp olive oil
1 small onion, diced
2 garlic cloves, crushed
77g Cooks’ Ingredients Smoked Diced Pancetta
Pack of 2 essential Waitrose Sweetcorn
1 small green pepper, deseeded and diced
150ml Cooks’ Ingredients Vegetable Stock
260g pack Waitrose & Partners No.1 Cod Loin, halved
¼ x 25g pack flat leaf parsley, leaves roughly chopped, plus extra to serve
1-2 tbsp crème fraîche
1. Put the beans in a heatproof bowl; cover with just-boiled water and set aside. Heat the oil over a medium heat in a large lidded frying or sauté pan. Fry the onion, garlic and pancetta, stirring regularly for 5 minutes, until softened.
2. Cut the kernels from the sweetcorn; add to the pan with the green pepper and drained beans and fry for 2 minutes. Tip in the stock and simmer for another 2 minutes.
3. Sit the cod on top of the pancetta and veg, season and cover with a lid. Simmer gently for about 8 minutes, until the cod is fully cooked through. Take off the heat and carefully stir the parsley and crème fraîche into the succotash (keeping the fish in chunks as large as possible). Divide between shallow bowls and scatter with the extra parsley.
Typical values per serving:
gluten free/2 of your 5 a day
This recipe was first published in March 2020.
Average user rating