The taste of the beans is a little bitter and matches the sweetness of the cod. Fresh beans should have a firm, light green legume. According to legend, the bean has an aphrodisiac effect.
- 500 G Stockfish (cod, already soaked) Fish, cod, stockfish
- 150 G fresh whipped cream cream
- 300 ml Extra virgin olive oil olive oil, oil
- 10 G black peppercorns pepper
- 1 branch rosemary rosemary
- 3 branches thyme thyme
- 2 Garlic teeth garlic
- 50 G chopped parsley Parselo
- salt to taste Salo
- Pepper to taste pepper
- 350 G fresh beans Bean
- 100 G ripe cherry tomatoes tomato
- 2 branches ment
- 4 leaves chin (for the adornment) ment
- Pepperoncino (ground) to taste Chili pepper
- 1 organic lemon (grated rind) lemon
- 4 slices bread
Remove the skin from the cod and cut the fish into pieces. Put 2 liters of cold water in a saucepan, then add 50 g of cream, 2 tablespoons of olive oil, the peppercorns, a sprig of rosemary and thyme, unpeeled garlic and the pieces of cod. Bring everything to a boil and simmer over low heat for 20 minutes. Occasionally remove the foam from the surface with a slotted spoon.
Remove the cod, drain and set aside the cooking liquid. Check the fish carefully for bones, then put in the blender and clean until smooth. Slowly add 200 ml of olive oil, the remaining cream (100 g), a sprig of thyme and the parsley. Finally add 100 ml of the cooking liquid and continue mixing until you get a smooth cream. Season with salt and pepper.
Remove the beans from the pods, blanch and peel. Wash and cut the cherry tomatoes into small pieces. In a pan, heat 4 tablespoons olive oil, peeled garlic and the mint sprigs. Add beans, cherry tomatoes and a sprig of thyme, boil gently for 10 minutes. Season to taste with salt and peppers.
Sprinkle some lemon peel over the still hot morocco cream and arrange the cream in the middle of a plate. Spread the braised beans around it. Serve garnished with mint leaf. A slice of toast matches it.