Smoked Cod (or Haddock) and Cannellini Beans

My love for both beans and smoked fish continues unabated, so having seen this recipe of Nigella Lawson’s I had to cook it. Fortunately my boyfriend is a also a smoked fish fiend and is rapidly learning to love beans. Quick and easy this dish really is Fuss Free and packed with Flavour! I have adapted the quantities slightly as much as I love beans, 2 tins for 2 people is a little too much! Smoked fish is perfect for emergency meals – it keeps for ages in the fridge and freezes well in a sealed packet.

This is my contribution to Foodie Chickie’s I love Nigella Event.

Smoked Cod (or Haddock) and Cannellini Beans (Serves 2)

450g (1lb) Smoked cod (or haddock) fillets (I used one packet of fillets)
2 tbs chopped parsley (mine was from my mother’s garden from the freezer)
2 bay leaves (again from the freezer)
Pinch black peppercorns
1 small stick of celery (I substituted carrot)
75ml (3 fl oz) white wine (I used a splash of white vermouth)
2 x 410g tins of cannellini beans drained and rinsed
2 tbs Olive Oil

Lay the fish in a pan with the bay laves, peppercorns and celery, just cover with water (I used milk) add the wine and simmer gently for 3 minutes. Remove the fish. Strain the poaching liquid and pout a few tablespoons full back to the pan. Add the cannellini beans and cook for a few mins. When the beans are hot, flake in the fish.

Serve drizzled with oil and sprinkled with parsley.