youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More Nigella recipes

Smoked Cod and Cannellini Beans

by . Featured in NIGELLA EXPRESS
Print me

Introduction

Of all my reliable standbys, this is one of the speediest. Of course there's more to it, I'm too greedy to settle for mere efficiency. I first made this with some smoked haddock which I'd been thinking of using for a kedgeree, but I ran out of steam - and time. My thinking was that replacing the starch of the rice with the starch of some cannellini beans would work. It did. Indeed, it worked so well, I can now never be without some canned cannellini in the cupboard.

Of all my reliable standbys, this is one of the speediest. Of course there's more to it, I'm too greedy to settle for mere efficiency. I first made this with some smoked haddock which I'd been thinking of using for a kedgeree, but I ran out of steam - and time. My thinking was that replacing the starch of the rice with the starch of some cannellini beans would work. It did. Indeed, it worked so well, I can now never be without some canned cannellini in the cupboard.

Smoked Cod and Cannellini Beans
Photo by Lis Parsons

Ingredients

Serves: 2

Metric Cups
  • 350 grams smoked cod fillets (or haddock)
  • 1 small sprig fresh parsley (including stalks)
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1 stick celery
  • 375 millilitres water
  • 80 millilitres white wine
  • 820 grams canned cannellini beans
  • approx. 60 millilitres fish cooking liquid (see below)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives (optional)
  • salt (to taste)
  • pepper (to taste)
  • 12 ounces smoked cod fillets (or haddock)
  • 1 small sprig fresh parsley (including stalks)
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1 stick celery
  • 1⅔ cups water
  • ⅓ cup white wine
  • 28 ounces canned cannellini beans
  • ¼ cup fish cooking liquid (see below)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives (optional)
  • salt (to taste)
  • pepper (to taste)

Method

  1. Lay the fish fillets in a large frying pan with the sprig of parsley, bay leaves, peppercorns and celery stalk. Pour in the water and wine and bring to the boil.
  2. Cover the pan with foil and simmer the fish in the poaching liquid for 3-5 minutes, depending on the thickness of the fish. Take off the heat and remove the fish, wrapping the pieces in foil to keep warm.
  3. Tip out all but about 60ml / ¼-½ cup of the poaching liquid from the pan. (The amount depends on the depth of your pan. You will need just enough to warm through the beans.)
  4. Drain the canned beans, rinsing them in a sieve or colander to get rid of any gloopiness, and add to the pan. Warm them in the poaching liquid for about 3 minutes.
  5. Turn off the heat and place the fish on top of the beans in the pan. Add the oil, most of the parsley and the chives, if you're using them, stirring everything together and breaking up the fish as you go.
  6. Check the seasoning and turn out into a couple of bowls or onto plates, sprinkle with a last bit of parsley and eat, with relish.
  1. Lay the fish fillets in a large frying pan with the sprig of parsley, bay leaves, peppercorns and celery stalk. Pour in the water and wine and bring to the boil.
  2. Cover the pan with foil and simmer the fish in the poaching liquid for 3-5 minutes, depending on the thickness of the fish. Take off the heat and remove the fish, wrapping the pieces in foil to keep warm.
  3. Tip out all but about 60ml / ¼-½ cup of the poaching liquid from the pan. (The amount depends on the depth of your pan. You will need just enough to warm through the beans.)
  4. Drain the canned beans, rinsing them in a sieve or colander to get rid of any gloopiness, and add to the pan. Warm them in the poaching liquid for about 3 minutes.
  5. Turn off the heat and place the fish on top of the beans in the pan. Add the oil, most of the parsley and the chives, if you're using them, stirring everything together and breaking up the fish as you go.
  6. Check the seasoning and turn out into a couple of bowls or onto plates, sprinkle with a last bit of parsley and eat, with relish.

Tell us what you think

What 3 Others have said

  • Oh, this is a winner...easy, one pot ( not much washing up) quick and delicious, Thank you Nigella.

    Posted by JanetN on 18th September 2015
  • Bit of lemon juice added at the end works very well!

    Posted by Jessicamol on 26th April 2015
  • Far too many beans for 2 people! Suggest using half the amount, 400gms only, then serving with baby new potatoes and maybe some spinach.

    Posted by IanSommerschield on 29th January 2015
Show more comments