Friday, January 27, 2012

A Simple Baked Cod with Tuscan Bean and Green Ragout

A Simple Baked Cod
with Tuscan Bean and Green Ragout

A traditional French ragout was a stew made with or without veggies.  Italians often make this with white beans.  I have no idea if this recipe is traditional, but the name sounds good and it tastes great so what the heck, eh?

Seriously, do you ever have those nights when you make something so darn tasty that you just go – “Man, what did I just do?"

A happy dance ensues!

This dish consists of a simple baked Cod with a sauce of white wine and butter, with mushrooms and cherry tomatoes.  It is served atop Tuscan bean and green ragout made with the most delicious ingredients, including white beans, prosciutto, garlic crushed red pepper and rosemary to name a few. 

If you love fish, you must check this dish out.   I am definitely making this one again very soon.

Serves 4:

For the Cod:

4 – 4 ounce North Atlantic Cod Fillets
Old Bay® Seasoning, to taste
1 cup Button Mushrooms, halved
1 cup Cherry Tomatoes, quartered
1/4 cup dry White Wine
3 tablespoons Butter
Freshly Ground Black Pepper, to taste

Butter Flavored Cooking Spray
Fresh Parsley for garnish (optional)

For the Ragout:

2 tablespoons Olive Oil
2 pieces Prosciutto, sliced into strips
¼ cup thinly sliced Celery Heart with leaves
1 small Carrot, thinly sliced
1 medium Shallot, sliced thin
1 clove fresh Garlic, minced
2 teaspoons dried Rosemary
Crushed Red Pepper, to taste
1 – 15 ounce can Cannellini Beans (do not drain or rinse)
Sea Salt, to taste
¼ cup Dry White Wine
1 small bunch Broccoli Rabe, cleaned and stemmed
Freshly Ground Black Pepper, to taste
½ cup shredded Italian Cheese Mixture (Suggest Parmesan, Romano and Asiago)

Preheat oven to 350 degrees.

Sprinkle cod fillets on both sides with Old Bay®.  Place in pan coated with cooking spray.

Add mushrooms and tomato to pan.  Add wine and dot the butter around the baking dish.  Top with black pepper.

Bake for 15 – 20 minutes until fish flakes.

For the ragout:

Add olive oil to pan.

Add prosciutto.  Cook for five minutes over low heat until the fat is rendered.

Remove prosciutto to bowl and reserve.

Add celery, carrot and shallot to pan.  Sauté over low heat for five minutes.

Add garlic, rosemary, and crushed red pepper.  Cook for one more minute.

Add beans and bean juice.  Stir in salt, pepper and wine.  Mash beans in the pot using the back of a wooden spoon, about two or three minutes, until some of the beans "melt" into the sauce making it thick.

Return Prosciutto to pan.

Simmer at least 15 minutes over low heat. 

Wilt in Broccoli Rabe. 

Top with freshly ground pepper.

Note:  If sauce is too thick, you can add another splash or two of wine.

Simmer over low heat for a few more minutes.

Stir in cheese mixture.

Plate Ragout under Cod.  Top cod with tomatoes, mushrooms and a little of the wine and butter sauce.

Garnish with fresh Parsley.

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