Cod with White Beans and Tarragon

Charmaine Lu -
  • 1 chopped leek
  • 1 tbsp olive oil
  • 1 sliced shallot
  • 4 crushed garlic cloves
  • 2 bay leaves
  • 700g tin of butter beans
  • 5 tbsp double cream
  • 250g cod chunks
  • 2 tarragon sprigs, leaves chopped
  • ½ lemon, juice only
  • Heat the oil in a frying pan and cook the leek, shallot and garlic with a pinch of sea salt until softened but not browned. Add the bay leaves and beans with a splash of water, then bring to a simmer and pour in the cream. Stir well, then nestle the cod chunks into the mixture and cook, covered, for 8 mins.
  • Stir the tarragon and lemon juice into the pan and season to taste. Discard the bay leaves and then serve the stew with plenty of crusty bread. Perfect!
25 mins
4 serving