Atlantic Cod With Summer Beans With Crispy Chorizo Recipe

Name: Atlantic Cod With Summer Beans With Crispy Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb mixed green beans (wax beans, purple beans, haricots verts and your favorite garden varieties); 2 -4 heirloom tomatoes (fresh from your garden); 24 ounces fresh cod (portioned to about 3 ounce pieces); salt and pepper; 1 tablespoon canola oil; 1 tablespoon olive oil; 1 leek (julienned and washed); 2 teaspoons ginger (minced, fresh); 1 teaspoon anchovy paste; 2 tablespoons sherry wine vinegar; ¼ cup vegetable stock (or chicken); 14 lb dry chorizo sausage (julienned, texture of beef jerky. Or use prosciutto); 1 tablespoon fresh parsley; 1 tablespoon extra virgin olive oil (garnish); ½ teaspoon coarse sea salt (garnish); cracked black pepper

Servings: persons

12 lb mixed green beans (wax beans, purple beans, haricots verts and your favorite garden varieties)
2 -4 heirloom tomatoes (fresh from your garden)
24 ounces fresh cod (portioned to about 3 ounce pieces)
salt and pepper
1 tablespoon canola oil
1 tablespoon olive oil
1 leek (julienned and washed)
2 teaspoons ginger (minced, fresh)
1 teaspoon anchovy paste
2 tablespoons sherry wine vinegar
¼ cup vegetable stock (or chicken)
14 lb dry chorizo sausage (julienned, texture of beef jerky. Or use prosciutto)
1 tablespoon fresh parsley
1 tablespoon extra virgin olive oil (garnish)
½ teaspoon coarse sea salt (garnish)
cracked black pepper

1
Clean the beans and blanch in salted water until tender (2-5 minutes depending on the varieties).
2
Drain and shock in ice water, drain again and set aside.
3
Cut the most delicious tomatoes you can find into thick, juicy slices and lay down on your serving plate.
4
In a non-stick fry-pan, heat 1/3 Tablespoon of canola oil.
5
Place 1/3 of the fish, seasoned with salt and pepper in the pan and saute for about 4 minutes per side.
6
Remove to a plate and continue with remaining oil and fish.
7
Wipe pan to rid it of any burning bits of fish.
8
Add the olive oil and leeks and saute until tender (5 minutes).
9
Add ginger, anchovy paste, vinegar and stock.
10
Bring to a simmer, add beans and chorizo.
11
Heat through.
12
Taste for seasoning.
13
Remember anchovies can be salty.
14
Remove from stove, stir in parsley and spoon over tomato slices.
15
Serve with fish, drizzled with extra virgin olive oil and sprinkled with coarse sea salt and freshly cracked peppercorns.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 lb mixed green beans (wax beans, purple beans, haricots verts and your favorite garden varieties), 2 -4 heirloom tomatoes (fresh from your garden), 24 ounces fresh cod (portioned to about 3 ounce pieces), salt and pepper, and more.

Yes, Atlantic Cod With Summer Beans With Crispy Chorizo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Atlantic Cod With Summer Beans With Crispy Chorizo

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