Smoked Cod and Cannellini (adapted from Nigella Express)
350g smoked cod fillets
small spring parsley, including stalks
2 bay leaves
1 tsp peppercorns
2 leeks, sliced
80ml white wine
2 cans cannellini beans
60-125ml fish cooking liquid
2 tbsp extra virgin olive oil
2 tbsp chopped parsley
1 tbsp chopped chives
salt and pepper
Lay the fish fillets in a large frying pan with a spring of parsley, bay leaves, peppercorns and leeks. Pour in the water and wine and bring to the boil.
Cover the pan with a lid and simmer the fish in the poaching liquid for 3-5 mins, depending on the thickness of the fish. Take off the heat and remove the fish.
Tip out all but about 60ml of the poaching liquid from the pan. (The amount depends on the depth of the pan. You will need just enough to warm through the beans.
Drain the cannellini beans, rinding them in a sieve or colander and add to the pan, Warm through in the poaching liquid for about 3 mins.
Turn off the heat and place the fish on top of the beans in the pan, Add the oil, most of the parsley and the chives, stirring everything together and breaking up the fish as you go.
Check the seasoning and turn out into a couple of bowls sprinkle with the last bit of parsley and serve.