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  • Cod With Summer Harvest Tomato Sauce, Two Beans and Zucchini

    Thursday, August 8, 2013

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    I have been anxiously awaiting the reappearance of fava beans to our local farmer’s markets.

    Though you may have little company fighting their way to the bins of fava, don’t let your memories of one of the most creepy scenes in movie history keep you from trying what is one of the greatest gifts of the summer harvest!

    Fava beans (also known as broad beans) are very popular in European, Persian and African cooking. They haven’t really caught on in the US (probably due to the rather laborious process for preparing the bean. I have to admit, I am amused that these complaints don’t seem to accompany eating lobster or crab…though I admit that, on the surface, they are way more tempting than the peculiar fava bean.

    This recipe is inspired by a delicious appetizer I had at a local pizza joint. It was so simple and celebrated common summer veggies, including green beans. Resting in a pool of a tomato sauce that was just the right combination of sweet, rich and acidic, it took only one bite for me to proclaim that I would attempt to replicate the dish at home.(I love when that happens!).

    I did take some liberty with the dish (I added zucchini and cod to make it a more substantial main-dish worthy meal). Otherwise, I tried to stay pretty true to the simple spirit of the dish.

    While the preparation of the fava beans will take some time, the rest of the dish is pretty simple and straight forward. Omit the fish and double the rest of the recipe to make a yummy vegetarian main course. It would make a great summer dinner party or Sunday supper meal.

     Cod with Summer Harvest Tomato Sauce, Two Beans and Zucchini.


    Summer Harvest Cod with Tomato Sauce, Two Beans & Zucchini.


    ©2013 Kindred-Kitchen / Nancy Granada

    Cod With Summer Harvest Tomato Sauce, Two Beans and Zucchini

    servings: 4 | time: about 45 minutes

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    For the veggies:
    1  pound zucchini, washed well and cut into 1″ pieces
    1  pound green beans, washed well, tips trimmed off
    3 pounds fresh fava beans in their pods

    For the tomato sauce:
    2 TBSP. olive oil
    2 cloves garlic
    1/4 of a large onion,chopped into large chunks
    5 large very ripe tomatoes, quartered
    1 tsp. kosher salt
    1/3 cup dry white wine
    1 cup water
    1/2 tsp. granulated sugar
    2 TBSP butter

    For the Fish:
    4 6-8 ounce pieces of fresh cod, bones removed
    1/2 tsp. salt
    1/4 cup freshly ground black pepper


    For the veggies:

    1. Shuck, blanch and shell the fava beans and set aside

    2. Line two large baking sheets and one medium/small baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside

    3. Place zucchini in a large bowl, drizzle with a couple teaspoons of canola oil and sprinkle with salt and pepper to taste. Toss to combine

    4. Place green beans in a large bowl,  drizzle with a couple teaspoons canola oil and sprinkle with salt and pepper to taste. Toss to combine

    5. Place the shelled fava beans in a bowl, drizzle with a couple of teaspoons of canola oil, sprinkle with salt and pepper. Toss to combine.

    6. Spread the zucchini in one of the large prepared pans and the green beans in the other large pan. Place the fava beans in the medium/small baking pan. Make sure the veggies are all spread evenly in to one layer. Roast the zucchini for 8-10 minutes and the green beans and fava beans for 6-8 minutes each, all ingredients just until tender. Remove from oven and set aside

    For the tomato sauce:
    7. Heat olive oil in a large covered saute pan over medium heat

    8. Add the garlic and onion and saute for 2-3 minutes

    9. Add the quartered tomatoes and salt. Cook over medium heat for about 7-8 minutes or until the tomatoes start to break down a bit

    10. Add the wine and saute for 3-4 minutes

    11. Add the water and sugar. Cover and cook over low heat for about 15 minutes. Remove from heat and add allow to cool for a few minutes

    12. Place the cooled sauce in a blender (being very careful not to overfill…do in batches if you need to)

    13. Puree sauce for 1-2 minutes until very smooth

    14. Strain the pureed sauce back into the pan through a fine mesh strainer or sieve  

    15. Reheat sauce over medium heat and add  the butter, stirring until it dissolves and the sauce starts to thicken. Add the prepared fava beans and cook for a couple of minutes minutes, just until tender. Keep warm while you make the fish

    For the fish:
    16. Sprinkle the fist portions with salt and pepper

    17. Heat about 4-6 cups of water in a large covered saute pan (you need enough to just barely cover the fish, so the amount will vary depending on the size of your pan)

    18. Once the water comes to a low simmer, carefully lay each portion of fish in the pan, cover and allow to cook at a very low simmer for about 6-8 minutes until cooked through and no lover opaque (you can check if it’s done by flaking with a fork at the center of the largest portion of fish).  IMPORTANT: do not allow to boil–this will cause the fish to fall apart

    Lay even portions of the tomato sauce in the bottom of four shallow bowls, leaving enough to drizzle over the top of the finished dish. Top with fish portion then the roasted zucchini, green beans and fava beans. Top with a couple spoonfuls of the sauce and, if you’re feeling crazy and want to break the culinary rule of no cheese on fish, sprinkle with a little freshly grated Parmesan cheese.



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