Pan Roasted Cod with Summer Ragu – Spice Tribe
This way to cook fish is a favorite of mine, hearty, warm, comforting, quick and easy. Tender fish with a golden brown crust/skin is perfect for the summer when
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at spicetribe.com.
Ingredients
- 4 6 oz Ling Cod fillet, skin on
- 1 bunch Leeks, white part sliced crosswise ½ inch thick
- 3 cups cooked beans (pinto or cannellini beans)
- 1 bunch Kale, leaves and stems separated. Leaves shredded/ hand torn into bite size pieces and stems cut into 2inch pieces.
- 1 pint cherry tomatoes
- 5 garlic cloves, minced
- 1/2 cup chopped fresh parsley leaves
- 1 cup dry white wine
- 1/2 cup olive oil
- Extra virgin olive oil
- Spice Tribe Ancient Halaby Middle Eastern Chile Blend
- Spice Tribe Sacred Valley Pink Peruvian Salt
- Spice Tribe Late Harvest Black Peppercorns
- 2 tbsp all purpose Flour
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