Let's Bring Back the Word Scrumptious!

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Spanish-inspired roast cod recipe is bursting with color and flavor. Served with with a series of glorious accompaniments, white beans and chopped chorizo, confit plum tomatoes, green beans and confit garlic. Make sure you have plenty of good quality olive oil for the parsley oil used to finish this scrumptious recipe.

Cod with Chorizo and White Beans

Serves 2

Total time:  2 hours, 15 minutes

Ingredients

Cod

1 cod loin, 11 oz in weight

2 oz of sugar

8 oz of salt

lemon oil, or olive oil

White Beans

8 oz of fresh Coco de Paimpol beans(Cannellini or Great Northern),

   shelled

1 carrot, cut into 3/4 inch dice

1 onion, cut into 3/4 inch dice

1 celery stick, cut into 3/4 inch dice

2 garlic cloves, peeled and lightly smashed

2 sprigs of fresh thyme

vegetable stock

2 tbsp of butter

salt

Green Beans

4 oz of green beans

1/2 shallot, finely diced

2 tbsp of butter

salt

pepper

Confit Tomato

3 plum tomatoes

1 sprig of fresh thyme

1 garlic clove

sugar

salt

olive oil

(or, purchase bottled sundried tomatoes, whole, halves) 

Confit Garlic

6 garlic cloves

1 sprig of fresh thyme

olive oil

Parsley Oil

1/2 bunch of fresh parsley

1 dash of lemon oil

olive oil

To Finish

White Beans

1 1/3 handfuls of parsley, chopped

1/2 lemon, juice only

Spinach

1 lb of spinach

2 tbsp of butter

1 garlic clove, peeled

salt

Preparation

Cod

To start the dish, apply a light cure to the cod loin. Combine the sugar and salt in a bowl and rub all over the fish. Seal in cling film and refrigerate for 45 minutes to 1 hour.

Rinse well under cold running water, pat dry and seal again in cling film. Return the fish to the fridge while you prepare the remainder of the dish.

Confit Tomatoes

Core, score (X cut on the bottom) and blanch them in boiling water. Once cool enough to handle, peel and discard the skins. Cut each tomato in half and remove the seeds with a spoon.

Place the half shells of tomato onto a baking tray lined with cling film. Sprinkle with a little sugar, salt, thyme, a thin slice of garlic and a generous brushing of olive oil.

Place in a dehydrator for 90 minutes to concentrate the flavor, ensuring they are still plump and not overly dry. Once finished, cut into a large dice and set aside

Preheat the oven to 250°F

Confit Garlic

Prepare the garlic by making a small prick into the skin of each clove (this will stop them bursting during cooking). Place into a small ovenproof dish with the thyme and add enough olive oil to just cover. Cook in the oven for 1 hour then remove and set aside to cool.

White Beans

Combine the beans with the carrot, onion, celery, garlic and thyme in a saucepan and cover with a generous amount of vegetable stock.

Bring to a boil and reduce the heat and gently simmer for 15 minutes. Add a pinch of salt and cook until just tender for a further 25-30 minutes.  The final result should be a creamy bean that holds its shape.

Remove the beans from the heat and allow to cool before removing the other vegetables and thyme. Store the beans back in the cooking liquor in the fridge until required.

Green Beans

Cook in boiling salted water for 3-4 minutes, then strain and refresh in ice-cold water. Strain again, cut into 1/4 in pieces and set aside until required.

Parsley Oil

Combine the parsley and a good dash of lemon oil in a blender. Starting on a low speed, slowly pour in a thin stream of olive oil until the parsley starts to blend. Increase the speed and add enough oil to form a coarse, oily purée. Do not over-blend or it will taste bitter and bruised.

Preheat the oven to 400°F

Back to the Cod

Place the cod on a roasting tray and coat lightly in either lemon oil or good quality extra virgin olive oil. Place in the oven for 10-14 minutes, until the flesh firms up and just begins to flake when touched.

Meanwhile, reheat the white beans in a small amount of the cooking liquid. Once hot, remove from the heat and stir in 2 tbsp of butter, the confit tomatoes, chorizo, parsley and lemon juice.

To finish the green beans, in a small pan, sweat the shallot in butter for 2 minutes, then add the green beans and toss to combine. Season to taste and set aside.

Spinach

Place a large pan over a medium heat and add 2 tbsp of butter. Once melted, add the spinach to the pan. Use a fork to pierce and skewer the garlic clove and use this as the utensil to stir the spinach. Cook until just wilted, season with salt and set aside.

Remove the fish from the oven and brush with the parsley oil. Scatter the white beans across the center of each plate and top with the fish. Garnish with the green beans and confit garlic, serve immediately.

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