Judías con bacalao Judías con bacalao

Fesols amb bacallà


Recipe name
Fesols amb bacallà
All year round

Different types of kidney beans with cod make a sensational dish which is served with different variations from Girona to Tarragona.

This typical Lenten fare can be prepared with cod esqueixat (desalted and flaked) and added at the last minute without frying; you can add a roux with chopped red peppers, a little white wine; you can finish it off with a couple of spoonfuls of salvitxada sauce (similar to romesco), etc.

Ingredients for 4 people
Olive oil
4 pieces cod cheeks weighing 100 g each
1/2 kg cooked beans
2 Figueres onions
4 garlic cloves
4 ripe tomatoes
cooking liquid from the beans
2 sprigs of parsley

Heat one finger of oil in a frying pan.

Dip the cod cheeks in flour and fry. Remove and set aside.

Heat a couple of spoonfuls of this oil in a pan and make a roux by frying the chopped onion and garlic. When the mixture begins to turn golden, add the grated tomato and continue cooking until well concentrated.

Add the beans and cover with their cooking liquid. Season, and simmer for ten minutes over medium heat. Then add the cod. Simmer for another five minutes, and serve.