Fresh cod with chorizo and shellfish - Nest in Normandy DieppeBorlotto beans - Nest in Normandy DieppeShellfish - Nest in Normandy Dieppe

Fresh cod with chorizo and shellfish

Ingredients (serves 4):

At the fishmonger’s:
1.32 lb (600 g) of fresh cod fillet
2.1 pt (1 l) of shellfish

At the butcher’s:
0.18 lb (80 g) of chorizo

At the greengrocer’s:
3.31 lb (1.5 kg) of borlotto beans
1 carrot
1 onion
2 shallots
2 garlic cloves
1 small bunch of flat-leaf parsley
1 bouquet garni
1 bunch of basil

At the delicatessen:
0.11 lb (50 g) of butter
0.21 pt (10 cl) of olive oil
3.2 pt (1,5 l) of chicken stock
0.21 pt (10 cl) of white wine
2 cloves

In your cupboard:
Salt, pepper
 

  • Peel and remove the green sprout from the centre of 1 garlic clove. Pluck the leaves off the basil and parsley (keeping back 2 sprigs of the latter), mix them with the garlic while adding olive oil little by little. Keep for later.
  • Peel the carrot and wash it. Peel the onion and chop it with the cloves. Shell the borlotto beans. Put them in a pan, cover with cold water, bring to the boil and then drain them. Put the beans back in the pan. Pour the chicken stock on top, add the carrot, onion and bouquet garni. All of the beans must be covered – add some water if necessary. Simmer for 30 minutes. Add salt once cooked. Drain the beans and slightly reduce the cooking water. Add the oil and herb mixture followed by the beans. Mix.
  • Pre-heat the oven to 180°C. Season the cod with salt and pepper to taste, sprinkle with olive oil and let it bake for 20 minutes.
  • In the meantime, prepare the shellfish. Peel the shallots and chop them finely. Peel 1 garlic clove, remove the green sprout from its centre and mince it. Soften the butter in a pot and sweat the shallots for 3 to 4 minutes without letting them brown. Add the diced or sliced chorizo and the garlic. Stir for 30 seconds before pouring in the white wine. Add the 2 sprigs of parsley and the shellfish. Cover and simmer until the shells open (approximately 8 minutes).
  • Serve the cod with the shellfish and their juice, accompanied by the borlotto beans.

 

Tips:

 If you use cockles, leave them to soak in salt water for at least 2 hours before cooking.

 Borlotto beans are carbohydrates. They have a firm and tasty flesh, and their pods are yellowish.