Cod with white beans and chorizo from Winter Food by Jill Norman
The idea for this dish came from cassoulet, the classic dish of beans, duck or goose confit and other meats from southwest France. It can be made with salt cod instead of fresh, but that must be so...
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Cooking tools:
- Stove
- Pan
- Spider strainer
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
Ingredients
- 500 g haricot beans, soaked overnight and drained
- 1 bouquet garni
- 2 onions, peeled
- 1 clove
- 4 cloves garlic, peeled
- 3 tablespoons olive oil
- 400 g chorizo, cut into small chunks
- 400 g tinned chopped tomatoes
- 1 tablespoon tomato purée
- 5 tablespoons chopped parsley
- salt
- freshly ground black pepper
- 900 g cod fillet, skinned and cut into thick slices
- 4 tablespoons breadcrumbs
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