recipe found in Shape - December 2010
|Christmas Cod....so many good flavors!|
2 teaspoons olive oil, divided
1 medium onion, diced
1 carrot, peeled and diced
1 celery stalk, diced
1 white turnip, peeled and diced
1 parsnip, peeled and diced
2 cloves garlic, minced, divided
1⁄4 teaspoon pimenton (smoked paprika)
1 bay leaf
1 15-ounce can cannellini (white kidney) beans, drained and rinsed
1 bunch kale (about 1 pound), stems and center ribs removed, torn into bite-size pieces
4 4-ounce center-cut cod fillets
Salt and freshly ground black pepper
1 lemon, halved
Heat 1 tablespoon oil in a medium saucepan over medium-high; add veggies and half the garlic and cook for about 5 minutes, stirring frequently. Add pimentón and bay leaf and cook for 2 minutes, then add beans and cook for about 3 minutes or until just heated through. Add remaining garlic and kale and cook for 4 minutes.
Season fillets with salt and pepper. Heat remaining oil in a sauté pan over medium-high. Lay cod in pan and cook for 3 to 4 minutes or until a brown crust forms. Flip, then cook for 2 to 3 minutes more; remove from pan.
Divide vegetable-bean mixture among four bowls and top with cod; finish with a squeeze of lemon.
Karl's reaction: "This is really good babe. Is this a turnip? This is good. Real good."
My take: I'll be making this again for sure.