Black Cod over a Cannellini Bean “Stew”


1 can of white kidney beans, drained

One medium to large shallot, finely chopped

One sprig of fresh thyme

Two sprigs of fresh rosemary

Quarter cup of fresh chopped basil

Approximately 1 cup of chicken broth

1/4 pound of thick bacon

1 lb of Black Cod, cut every 3-4″

Two large carrots, halved and sliced ~ 1/4″

Two medium on-the-vine tomatoes

Two garlic cloves, minced

Salt and pepper to taste

Serves 2 people

Initial Prep:

Prepare the tomatoes:

  1. Boil water in medium sauce pan to blanche the tomatoes
  2. Prepare ice bath for the tomatoes
  3. Boil the tomatoes for 3 minutes
  4. Drain and place in ice bath
  5. Remove skins
  6. Halve and remove seeds

For the fish:

  1. On the skin side of the black cod, pinch the filet and score every 1/2″
  2. Season with salt & pepper

Time to cook!

For the stew:

  1. Saute the shallots in two tablespoons of olive oil
  2. Once turning translucent, add the garlic cloves
  3. Cook for 1-2 minutes longer, then add:
    1. Chicken broth
    2. Carrots
    3. Thyme & Rosemary
    4. Cannellini beans
  4. Cook for 10-15 minutes, then add the tomatoes and basil, cooking for 3-5 minutes longer

For the fish:

  1. Over medium/high heat, brown the bacon in a large saute pan
  2. Transfer the bacon to the stew, preserving the fat in the saute pan.
  3. Place the filets of cod skin side down in the hot pan
  4. Cook on the skin side until 3/4 of the fish is white
  5. Flip and cook for 1-2 minutes longer.

Wrapping everything up:

  1. In shallow bowls, place a drained portion of the bean stew at the bottom.
  2. Place the fish skin side up and serve.

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