Smoked Cod and Cannellini Beans
by Nigella. Featured in NIGELLA EXPRESSIntroduction
Of all my reliable standbys, this is one of the speediest. Of course there's more to it, I'm too greedy to settle for mere efficiency. I first made this with some smoked haddock which I'd been thinking of using for a kedgeree, but I ran out of steam — and time. My thinking was that replacing the starch of the rice with the starch of some cannellini beans would work. It did. Indeed, it worked so well, I can now never be without some canned cannellini in the cupboard.
For US cup measures, use the toggle at the top of the ingredients list.
Of all my reliable standbys, this is one of the speediest. Of course there's more to it, I'm too greedy to settle for mere efficiency. I first made this with some smoked haddock which I'd been thinking of using for a kedgeree, but I ran out of steam — and time. My thinking was that replacing the starch of the rice with the starch of some cannellini beans would work. It did. Indeed, it worked so well, I can now never be without some canned cannellini in the cupboard.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 2
- 350 grams smoked cod fillets (or haddock)
- 1 small sprig fresh parsley (including stalks)
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 stick celery
- 80 millilitres white wine
- 2 x 400 grams canned cannellini beans
- 2 tablespoons extra virgin olive oil
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives (optional)
- Maldon sea salt flakes (to taste)
- pepper (to taste)
- 12 ounces smoked cod fillets (or haddock)
- 1 small sprig fresh parsley (including stalks)
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 stick celery
- ⅓ cup white wine
- 2 x 14 ounces canned cannellini beans
- 2 tablespoons extra virgin olive oil
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives (optional)
- kosher salt (to taste)
- pepper (to taste)
Method
- Lay the fish fillets in a large frying pan with the sprig of parsley, bay leaves, peppercorns and celery stalk. Pour in 375ml/1⅔ cups of water and the wine and bring to the boil.
- Cover the pan with foil and simmer the fish in the poaching liquid for 3-5 minutes, depending on the thickness of the fish. Take off the heat and remove the fish, wrapping the pieces in foil to keep warm.
- Tip out all but about 60ml / ¼-½ cup of the poaching liquid from the pan. (The amount depends on the depth of your pan. You will need just enough to warm through the beans.)
- Drain the canned beans, rinsing them in a sieve or colander to get rid of any gloopiness, and add to the pan. Warm them in the poaching liquid for about 3 minutes.
- Turn off the heat and place the fish on top of the beans in the pan. Add the oil, most of the parsley and the chives, if you're using them, stirring everything together and breaking up the fish as you go.
- Check the seasoning and turn out into a couple of bowls or onto plates, sprinkle with a last bit of parsley and eat, with relish.
- Lay the fish fillets in a large frying pan with the sprig of parsley, bay leaves, peppercorns and celery stalk. Pour in 375ml/1⅔ cups of water and the wine and bring to the boil.
- Cover the pan with foil and simmer the fish in the poaching liquid for 3-5 minutes, depending on the thickness of the fish. Take off the heat and remove the fish, wrapping the pieces in foil to keep warm.
- Tip out all but about 60ml / ¼-½ cup of the poaching liquid from the pan. (The amount depends on the depth of your pan. You will need just enough to warm through the beans.)
- Drain the canned beans, rinsing them in a sieve or colander to get rid of any gloopiness, and add to the pan. Warm them in the poaching liquid for about 3 minutes.
- Turn off the heat and place the fish on top of the beans in the pan. Add the oil, most of the parsley and the chives, if you're using them, stirring everything together and breaking up the fish as you go.
- Check the seasoning and turn out into a couple of bowls or onto plates, sprinkle with a last bit of parsley and eat, with relish.
Additional Information
MAKE AHEAD / STORE:
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Eat cold.
MAKE AHEAD / STORE:
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Eat cold.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.
What 3 Others have said
-
Posted by Birdums on 18th May 2017
-
Posted by JanetN on 18th September 2015
-
Posted by Jessicamol on 26th April 2015
Show more commentsThis is a fantastic dish. What's marvellous about it is that's it quick and adaptable. I didn't have smoked cod, only unsmoked. I didn't have peppercorns, used cloves. I didn't have parseley used thyme and I didn't have cannellini beans only a tin of butter beans. The result, a comforting, aromatic warm dish, perfect for a rainy day.
Oh, this is a winner...easy, one pot ( not much washing up) quick and delicious, Thank you Nigella.
Bit of lemon juice added at the end works very well!