Cod with tomato bean stew
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- olive oil
- 4 small shallots, halved and sliced
- 1 clove garlic, sliced
- 200g cherry tomatoes
- 1 tbsp baby capers
- 100ml chicken stock
- 400g tin cannellini beans, rinsed and drained
- 2 thick cod loin, skinless pieces
- for dusting plain flour, seasoned
- 1 tbsp of shredded basil
Method
- STEP 1
Heat 2 tbsp of olive oil in a pan. Cook the shallots for about 5-7 minutes until really soft.
- STEP 2
Add the garlic and cook for a couple of minutes, then stir in the tomatoes and baby capers.
- STEP 3
Add the stock and beans and simmer for 5-7 minutes, until the tomatoes start to burst.
- STEP 4
Meanwhile, dust the cod in seasoned flour.
- STEP 5
Heat a non-stick frying pan with a little more oil, then fry for 3 minutes on each side until cooked through and golden.
- STEP 6
Stir the basil into the beans, season, then serve in shallow bowls topped with the cod.
