Fresh Cod Baked With White Beans And Linguica
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1pound dried white beans
- 1tablespoon olive oil
- 5ounces linguica sausage (or chorizo), minced
- 2onions, minced
- 4cloves of garlic, peeled
- 2½teaspoons kosher salt
- ½teaspoon coarsely ground black pepper
- 214½-ounce cans stewed tomatoes, drained
- ½cup oil-cured black olives, pitted
- ⅛teaspoon chili -pepper flakes
- 66-to-8-ounce cod fillets
- 2tablespoons fresh rosemary
Nutritional analysis per serving (6 servings)
559 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 57 grams carbohydrates; 15 grams dietary fiber; 7 grams sugars; 58 grams protein; 1146 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Rinse the beans and place them in a large Dutch oven. Cover with cold water, place over high heat and bring to a boil. Remove from the heat, cover and set aside for a half hour, then drain.
- Step 2
Warm the oil in the Dutch oven, add sausage and cook for 2 minutes, add onions, garlic and drained beans, cover with cold water and cook over medium-low heat until almost tender, about 40 minutes. Drain excess liquid. Season with 2 teaspoons salt and pepper to taste. Preheat the oven to 350 degrees.
- Step 3
Pulse tomatoes, olives and pepper flakes in a food processor to combine. Arrange the cod on top of the beans. Sprinkle with ½ teaspoon of salt. Spoon the tomato mixture over the fillets and sprinkle with rosemary. Cover and bake in the oven until the fish is cooked and the beans are tender, about 20 to 30 minutes.
Advertisement
Private Notes
Comments
Excellent stew. I added a little parsley to the tomato sauce as well as two tablespoons of capers. Otherwise made as directed.
I made this tonight and it was so awful we binned it and ate bread and cheese. I followed the recipe exactly other than accidentally adding the rosemary to the beans instead of the fish. I’m not sure what went wrong but whatever it was went terribly wrong, teen declared this the 2nd worst thing I’ve ever cooked.
Used leftover Marcella Hazan tomato sauce, canned beans, Spanish chorizo, fresh cod from Costco, Food52 olive pesto. Delicious!
Excellent stew. I added a little parsley to the tomato sauce as well as two tablespoons of capers. Otherwise made as directed.
Advertisement