Cod with broad beans and confit tomatoes
There are some products we love fresh but that take so much time that, for the sake of ease, we buy them ready-prepared. That’s the case for broad beans, as far as I’m concerned; I get mine from Monsieur Picard (the frozen-food shop — and, in passing, they really ought to offer an organic version). If you’d rather make this recipe with fresh broad beans, you’ll have to wait a couple of short months.
Preparation
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Step 1
Soften an onion in a frying pan with a little fat, add the broad beans, the confit tomatoes cut into pieces and some of the oil if it’s nicely flavoured. Add half a glass of water if needed so it doesn’t catch on the bottom. Cook, covered, for about ten minutes.
Cook the cod either in the pan or in a steam oven. 5 minutes will do in both cases. Season it with salt and pepper.
Serve it all on warm plates.
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