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Student Cod and Bean Stew HT MC 30mins Serves 1 Hot Fish Pulses herbs Main Course Gluten Wheat free Eggless
Ingredients 1 tbsp Olive Oil 1 Onion, halved and thinly sliced 1 Garlic Cloves, very finely chopped ˝ Red Chilli, deseeded and finely chopped 1 x 200g/7oz tin Cannellini Beans, drained1 teaspoon Dried Thyme or Mixed herbs 150ml/5fl.oz. Fish Stock or waterSalt and Pepper 1 Cod SteakInstructions 1. Heat the oil in a medium saucepan then add the onion and garlic and sauté gently for 5 minutes until golden.
2. Add the chilli, cook for 1 minute then add the beans, herbs, stock salt and pepper and bring to the boil, stirring.
3. Reduce the heat, partially cover the pan and simmer for 15 minutes.
4. Stir the beans and cook for a further 10-15 minutes.
5. Meanwhile, reheat 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 then place the fish on top. Serve immediately.
More Student Recipes | Student Cooking | Cooking Fresh Vegetables |
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