160 ml of extra virgin olive oil
100 g of finely chopped onion
1 spoonful of minced garlic
100 g of diced bacon
300 g of white beans, rehydrated overnight
1 bouquet of fresh thyme and rosemary
2 leaves of laurel
1 sprig of parsley
2 liters of chicken broth
4 fillets of 140 g each of salted cod loin, desalinated
4 tomato halves, peeled and seeded, cut into cubes
Salt and black pepper
4 slices of toasted bread, drizzled with olive oil and crumbled
Chopped parsley (for garnish)
Fresh thyme leaves (for garnish)
160 ml of extra virgin olive oil
100 g of finely chopped onion
1 spoonful of minced garlic
100 g of diced bacon
300 g of white beans, rehydrated overnight
1 bouquet of fresh thyme and rosemary
2 leaves of laurel
1 sprig of parsley
2 liters of chicken broth
4 fillets of 140 g each of salted cod loin, desalinated
4 tomato halves, peeled and seeded, cut into cubes
Salt and black pepper
4 slices of toasted bread, drizzled with olive oil and crumbled
Chopped parsley (for garnish)
Fresh thyme leaves (for garnish)
In a large pot with half the olive oil, sauté the onion, garlic, and bacon until the onion is golden brown (1)
Add the white beans, herb bouquet, laurel leaf, and parsley sprig
Pour in the chicken broth, then cover the pot and let it simmer
Meanwhile, heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the cod fillets on both sides (3)
Set aside to finish cooking with the beans
When the beans are al dente, add the cod, cover the pot, and let it cook for an additional 8-10 minutes (4)
Remove from heat and finish the dish by adding parsley, tomato, salt, and pepper
Serve in a shallow bowl with the cod on top (5)
Sprinkle toasted bread crumbs over the top and garnish with fresh thyme and rosemary.
