Go Back
–+ servings
Print Recipe
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Seafood
Mediterranean
Servings: 1

Equipment

  • 3-quart saucier
  • blender

Ingredients

  • 1 medium yellow onion
  • 2 celery stalks
  • 2 carrots
  • ¼ cup olive oil
  • 4 cloves garlic
  • 1 tsp sherry or white wine vinegar
  • ½ tsp. dried thyme
  • 2 14.5 oz cans cannelini beans
  • 1 bay leaf
  • 1 lb. cod fillets
  • salt and pepper, to taste
  • fresh parsley, for garnish

Instructions 

  • Peel the onion and cut into 4 pieces, cut each celery stalk into 3 pieces, and peel and chop the carrots into large chunks.
  • Add the vegetables to the saucier and cover with water. Salt the water generously.
  • Bring the heat under the water to high and let the vegetables boil for 10 to 15 minutes until the carrots are tender.
  • Drain the vegetables and reserve the cooking water.
  • Add the vegetables to the blender with a handful of beans and a quarter cup of reserved cooking water. Puree the contents until smooth.
  • In the saucier, add the olive oil and garlic over medium heat until aromatic, about 30 to 60 seconds.
  • Add the thyme and vinegar and mix quickly.
  • Add the vegetable puree, beans, two cups of cooking water, and salt and pepper to taste. Bring the broth to a boil.
  • Pat the cod fillets dry, salt and pepper on both sides, and cut into bite-size 1 ½-inch chunks. Set aside until the broth is ready.
  • When the broth is boiling, add the cod chunks, stir, and simmer for about 5 minutes until the fish is cooked through.
  • Serve in a bowl topped with chopped parsley.