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Family Cod and Bean Stew   HT MC 30mins

Serves 4    Fish Pulses Herbs Main Course Gluten Wheat free Eggless

This is a quickly prepared but satisfying dish so there's no need to serve potatoes or other carbohydrates with it -  just some fresh veggies. Great for a winter's day.

Ingredients
2 tbsp Olive Oil
2 Garlic Cloves, very finely chopped
2 tbsp Freshly chopped Thyme, chopped
1 Small Red Chilli, deseeded and finely chopped
2 x 400g/14oz tin Cannellini Beans, drained
150ml/5fl.oz. Fresh Fish Stock
50g/2oz Butter
2 Onions, halved and thinly sliced
Water
4 Cod Steaks

Instructions

1. Heat half the oil in a medium saucepan then add the garlic and sauté gently until golden.

2. Add the thyme and chilli, cook for 1 minute then add the beans, stock salt and pepper and bring to the boil, stirring.

3. Reduce the heat, partially cover the pan and simmer for 30 minutes.

4. Meanwhile, melt the butter in a small pan. Stir in the onions, add 2 tbsp water, cover tightly and simmer very gently for 20 minutes until very soft, stirring occasionally.

5. 15 minutes before the onions are cooked, preheat the grill to medium hot. Brush the cod steaks with oil, season with salt and pepper and grill for 3-5 minutes on each side or until cooked through.

6. To serve - place the bean stew on a serving plate(s), top with the onion mixture then place the fish on top. Serve immediately.

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Main equipment required to make this recipe

 

Measuring Jug

Saucepan

Wooden or Plastic Spoon

 

Make Ahead/Freeze

Cover and refrigerate for up to 2 days

Not suitable for freezing

 

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