It ‘s very rare, in my opinion, making the cod pleasant to the children. I must say that: “even for us adults”, it’s never been a delight! With this recipe you will be amazed! It’s simple and tasty, and the kind of cooking is very natural, nothing fried … it’s good for health.
400g Cod fillets
laurel (2 or 3 leaves)
2 celery stalks
1 glass of white wine
800gr (the double of the cod) cooked Cannellini beans
parsley (chopped and whole)
oil Evo (Extra Virgin Oil)
Paprika (the sweet one)
Salt and Pepper
Remove the filaments from the celery, wash and cut it into pieces of about 2 cm. Lay the cod fillets in a large skillet, along with the celery, parsley, whole pepper and laurel. Pour the wine in the pan with the water, light the fire and wait the water boiling.
Now cook the Cod fillets for 5 minutes, remove from the pan and place in a hot place (I wrap it in aluminum foil).
Simmer the remaining liquid in the pan for 5 minutes. When there is only half a cup of liquid, add the cooked Cannellini beans and “jump” them for about 2 minutes on high heat. At this point lower fire and lay on the “bed” of beans the cod fillets, chives, a little of oil and salt.
Take a large wooden spoon and chop the fillets mixing everything. Add the chopped parsley and mix for 2 minutes.
Now it is ready, turn off the heat and sprinkle on our plate a generous handful of sweet Paprika.
Pour into bowls and enjoy!
Ps: Here in Italy you can’t forget to pour on it a very thin “string” of oil!