Paul's [recipe] Corner

This is from Episode Four of the Food Trail.

4 Fillets of Cod
Prosciutto
1 onion chopped
2 cloves of garlic – chopped
1 carrot – chopped
2 sticks of celery – chopped
100g pancetta – diced
400g of Cannellini beans soaked over night
Chicken stock
White wine
3 sprigs of Rosemary
Parsley- chopped

Add some olive oil to a hot pan and then add onions and cook down until translucent. Add pancetta and mix through for a few minutes then add the garlic, carrot and celery. Sweat this down for about five minutes then add the beans and mix through. Add equal parts of white wine and chicken stock so as to cover the contents of the pan. Add rosemary. Simmer stirring occasionally until beans are tender approx 4o mins – adding more stock and wine as needed to keep the mixture moist. Add salt to taste at the end of the cooking process - if you add it earlier the beans will become tough. Mix through chopped parsley before serving.

Season Cod with pepper and then wrap each fillet in a piece of prosciutto. It is best to do this not more than five or ten minutes before cooking as the longer the fish stays wrapped in the prosciutto the more salt it will draw into its flesh. In a hot pan with olive oil cook the Cod fillets, gently turning them once. The fish should be cooked through and the prosciutto will be browned and crisp.

Serve the cassoluet in the middle of a plate and then place two Cod fillets one over the other. Garnish with a little parsley.