Atlantic Cod With Summer Beans With Crispy Chorizo

1. 1

   Clean the beans and blanch in salted water until tender (2-5 minutes depending on the varieties).

2. 2

   Drain and shock in ice water, drain again and set aside.

3. 3

   Cut the most delicious tomatoes you can find into thick, juicy slices and lay down on your serving plate.

4. 4

   In a non-stick fry-pan, heat 1/3 Tablespoon of canola oil.

5. 5

   Place 1/3 of the fish, seasoned with salt and pepper in the pan and saute for about 4 minutes per side.

6. 6

   Remove to a plate and continue with remaining oil and fish.

7. 7

   Wipe pan to rid it of any burning bits of fish.

8. 8

   Add the olive oil and leeks and saute until tender (5 minutes).

9. 9

   Add ginger, anchovy paste, vinegar and stock.

10. 10

    Bring to a simmer, add beans and chorizo.

11. 11

    Heat through.

12. 12

    Taste for seasoning.

13. 13

    Remember anchovies can be salty.

14. 14

    Remove from stove, stir in parsley and spoon over tomato slices.

15. 15

    Serve with fish, drizzled with extra virgin olive oil and sprinkled with coarse sea salt and freshly cracked peppercorns.

* Per serving · 4 servings · Values may vary.