Fresh Fava Beans and Wild Morel Ragout with Lake Su

Name: Fresh Fava Beans and Wild Morel Ragout with Lake Superior Whitefish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds fresh fava beans still in the pod; 1/2 pound fresh morels; 6 tablespoons olive oil; 3 shallots, finelychopped; 1/2 cup fish stock; 1/4 cup dry white wine; 3 tablespoons chopped fresh thyme; 3 tablespoons cold unsalted butter; 4 (6ounce) fillets of fresh whitefish, skin on, pin bones removed; Salt and freshly ground pepper to taste

Servings: persons

1
Shell the fava beans from the large long pods in which they are encased.
2
This will reveal the beans in their thin skin from which they must also be removed.
3
Do this by bringing a pot of water to a boil, add the beans to the pot and blanchcook for 2 to 3 minutes before straining the favas and shocking in an ice bath of cold water.
4
The thin skin can now be peeled entirely off by hand to reveal the sweet fava bean.
5
It is now ready to be added to any dish and only requires a few moments of additional cooking time.
6
Clean the morels carefully and trim off the bottom of the stem.
7
Remove all dirt and debris by soaking them in several changes of clean cold water.
8
Next, lay the morels out on paper towels to absorb the excess moisture and air dry.
9
Keep refrigerated until ready to use.
10
In a saute pan, heat 3 tablespoons of the olive oil over medium heat.
11
Add the morels and saute 3 to 4 minutes.
12
Add the shallots and cook for 3 additional minutes.
13
Add the fish stock and braise the morels for 2 to 3 minutes.
14
Add the fava beans and white wine to the morels and continue to cook another 3 minutes.
15
Season the vegetables with salt and pepper and add the fresh thyme leaves.
16
Swirl in the cold butter to allow the butter, which adds a creamy texture to the dish, to melt but not separate.
17
Remove promptly from the heat and place the morels and fava beans on a warm serving platter.
18
While the morels and fava beans are cooking begin to cook the whitefish by seasoning the fish with salt and pepper.
19
Heat the remaining olive oil in a second saute pan.
20
Add the fish fillets to the hot oil, skin side down and cook the fillets 2 1/2 to 3 minutes on each side, before removing and placing on the serving platter with the morels and favas.

719

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 3 pounds fresh fava beans still in the pod, 1/2 pound fresh morels, 6 tablespoons olive oil, 3 shallots, finelychopped, and more.

Yes, Fresh Fava Beans and Wild Morel Ragout with Lake Superior Whitefish 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.

That's it — enjoy your meal!

Fresh Fava Beans and Wild Morel Ragout with Lake Superior Whitefish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions