Have you ever tried serving beans with fish? It’s an amazing combination, and one that a lot of people don’t usually think about.
I made cod and chorizo with white beans and potato puree recently. I was trying to think of a way to use the leftover bean and potato puree after making this recipe, so I cooked more chorizo and mixed it into the puree and it was scrumptious! Who says leftovers aren’t great?
Cod with Chorizo and White Bean Potato Puree
4 cod fillets, approximately 5 ounces each
1 Basque chorizo, diced (do not use the Mexican-style chorizo)
3 tablespoons olive oil
4 pearl onions, sliced
Ingredients for puree
3 cups cooked navy beans
3 small potatoes, peeled, boiled and mashed
1 tablespoon sherry vinegar
4 tablespoons butter
4 tablespoons heavy cream
2 tablespoons fresh chives, chopped
Salt and white pepper to taste
Ingredients for sauce
1 cup chicken stock
4 tablespoons sherry vinegar
8 tablespoons butter
Salt and pepper to taste
Directions for sauce
Reduce chicken stock to about 1/4 cup in a saucepan, then whisk in vinegar and butter, a few tablespoons at a time. Season and reserve sauce. (Keep warm).
Directions for puree
- Puree cooked beans.
- Place beans and potatoes in a mixer and mix.
- Gradually stir in cream, vinegar, and butter. Fold in chives, salt, and pepper. (Keep warm)
Directions for the cod and chorizo
- Cook the chorizo and pearl onions in a skillet with a little olive oil. Keep warm.
- Season cod with a little salt and pepper.
- Heat 3 tablespoons olive oil in a cast iron skillet.
- Cook cod until done.
- Place puree on serving plate and center cod fillet on puree. Spoon chorizo mixture on top of cod and spoon sauce on top of the chorizo.