Cod Cassoulet

by Raymond Blanc

Ingredients

• 2 Cod fillets about 140g/50z each, skinned.
• 4 large pinches Sea Salt
• 4 turns of Black Pepper
• ½ a white onion
• 100g Chorizo, skin removed
• 1 tin of mixed Beans
• 6 Tbsp Olive Oil
• 400g (140z) Tomato Passata
• pinch of Cayenne pepper (optional)
• 2 heaped Tsp Smoked Paprika
• To Finish
• Juice of ½ a Lemon
• Extra Virgin Olive Oil
• Small handful of chopped Flat Leaf Parsley

Method

1. Season the cod fillets with 1 pinch of sea salt and 1 turn of black pepper each and set aside.
2. Finely dice the onion and chop the Chorizo into chunks.
3. Drain and rinse the mixed beans.
4. Heat the oil in saute pan on medium heat. Add onion, chorizo and remaining salt and pepper.
5. Cover and cook for 3-4 minutes, stirring to prevent sticking.
6. Add the mixed beans, passata, cayenne pepper and paprika.
7. Cook for a further 3-4 minutes, stirring occasionally.
8. Reduce the heat to medium and lay the cod fillets in the pan.
9. They should be immersed in the cassoulet but if not, add a little water.
10. Cover with a lid and simmer gently for 5-6 minutes until cooked through, the fillets do not need to be turned.
11. Remove from the heat, add the lemon juice and a little olive oil, scatter with the parsley.
12. Serve from the pan at the table onto warmed plates.