Cod Fish With Pesto And White Beans

1. 1

   Make the pesto by mixing basil, pine nuts, parsley, and Parmesan cheese, in the blender.

2. 2

   Add 10 cl of cold water, and gradually add the olive oil.

3. 3

   Shell the beans.

4. 4

   Peel and wash the carrot.

5. 5

   Peel the onion, cut it into 2, prick each half with a clove.

6. 6

   Put the beans in a pot or dutch oven and pour cold water to cover, add the bouillon cube and bring to boil. Drain, reserving the cooking liquid.

7. 7

   Return the beans in the pot, add the carrot and onion and bouqet garni.

8. 8

   Pour the broth so that the beans are covered.

9. 9

   Cook the mixture for 30 minutes over medium heat, salt it 5 minutes before the end of cooking.

10. 10

    Drain,reserving the cooking liquid.

11. 11

    Pour the broth into a small saucepan with creme Fraiche, heat until reduced, add the pesto (reserve 4 teaspoons), mix and add the beans

12. 12

    Remove the carrot, onion and bouquet garni and let simmer over low heat until the fish is cooked.

13. 13

    Heat olive oil in a frying pan, and brown the cod on both sides.

14. 14

    To serve, arrange the beans on a plate, add a teaspoon of pesto and place a cod fillet on top with a few basil leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.