Mediterranean bean stew with cavolo nero and cod

Name: Mediterranean bean stew with cavolo nero and cod
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 toe garlic; 1 el traditional olive oil; 400 g Italian stir fry vegetable cavolo nero; 1,5 tl dried Provençal herbs; 400 g cannellini beans in pot; 540 g passata tomato sauce; 50 ml water; 400 g fresh cod fillet; 1 lemon

A well-stocked stew with Italian stir-fry vegetables cavolo nero, cannellini beans and cod fillet.

Ingredients

Directions

Clean the garlic and cut finely. Heat the oil in the frying pan and fry the garlic, stir-fry vegetables and herbs for 2 minutes on medium heat.
Drain the beans. Add them together with the passata and the water and bring to the boil.
Turn down the heat and let it stew for 10 minutes with the lid on the pan. Season with pepper and salt.
Meanwhile, sprinkle the cod fillet with salt and pepper. Place the fish on the vegetable mixture for the last 5 minutes and simmer.
Clean the lemon and grate half of the yellow skin. Cut the other half of the fruit into segments.
Spread the bean stew and the fish over the plates. Sprinkle with the lemon zest and serve the lemon wedges.