Flageolet stew with cod & gremolata

Name: Flageolet stew with cod & gremolata
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Ingredients: ½ tbsp olive oil; 10 g unsalted butter; 1 stick celery, halved lengthways and finely sliced; 2 small shallots, quartered; 3 clove/s garlic, 2 sliced, 1 finely grated; 2 sprig/s rosemary; 25 g pack flat leaf parsley, stalks and leaves separated, finely chopped; 75 ml dry white wine; 300 g red choice tomatoes, roughly chopped; 400 g can flageolet beans, drained and rinsed; 150 ml Cooks' Ingredients Vegetable Stock; 1 lemon, zest of all, half cut into wedges; 240 g cod fillet

5 out of 5 stars(5) Rate this recipe

Serves2
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

½ tbsp olive oil
10g unsalted butter
1 stick celery, halved lengthways and finely sliced
2 small shallots, quartered
3 clove/s garlic, 2 sliced, 1 finely grated
2 sprig/s rosemary
½ x 25g pack flat leaf parsley, stalks and leaves separated, finely chopped
75ml dry white wine
300g red choice tomatoes, roughly chopped
400g can flageolet beans, drained and rinsed
150ml Cooks' Ingredients Vegetable Stock
1 lemon, zest of all, half cut into wedges
240g cod fillet

Heat the oil and butter in a large pan over a low heat. When melted, add the celery, shallots, sliced garlic cloves, rosemary sprigs and chopped parsley stalks with a pinch of salt. Cook gently for 10 minutes until the shallots and celery are really tender but not coloured. Add the wine and bubble for 1-2 minutes, then add the tomatoes, beans and vegetable stock. Season, bring to the boil and simmer the stew for 10 minutes.
Meanwhile, for the gremolata, put the finely chopped parsley leaves in a small bowl. Add the grated garlic and lemon zest. Mix together well and season. Season the fish and nestle it into the stew. Reduce the heat to low, cover the pan and cook for a further 8-9 minutes, until the fish is opaque and flaking.
Remove the rosemary and check the seasoning. Serve immediately with the gremolata scattered over the top, plus lemon wedges for squeezing.

Typical values per serving when made using specific products in recipe