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Cod with azuki beans and beet sauce

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Cod with azuki beans and beet sauce

At a glance

Serves:
4
Difficulty:
Medium
Cost per serving::
Media
Method:
1 noche + 20 min.
Preparation:
25 min.
 
 
© Becky Lawton

Ingredients

    • 4 desalted cod fillets, each about 180 gr.
    • 1 raw beet
    • 1 teaspoon honey
    • 1 tablespoon of miso
    • 2 Cloves garlic
    • Fresh oregano
    • Laurel
    • Kombu seaweed
    • 200 gr. azuki beans
    • 1 spring onion
    • 1  leek
    • Light olive oil

Method

  1. Soak the beans overnight in plenty of water.
  2. Cook the beans in salted water with a piece of kombu seaweed.
  3. Chop the onion and leek and saute both. Season. Add a little beet juice.
  4. For the sauce: add the the unpeeled, diced beets to a saucepan with crushed garlic, Herbs, honey and 1/2l of water. Slowly bring to the boil and allow the ingredients to infuse for a few minutes. Remove from heat and add the miso.
  5. Heat enough oil to cover the cod. The temperature should be about 65°C. Dip  the cod fillets in the oil and simmer for about 6-8 minutes.
  6. Serve in soup bowls with the beans beet sauce.

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