INGREDIENT:
75 grams of cod fillets
50 grams of white beans
2 onions
2 carrots
2 cloves of garlic
10 grams of butter
15 grams of cream
2 tablespoons of ketchup
2 tomatoes
5 grams of grated cheese
salt, pepper
PREPARE
- Put the cod in cold water and boil it, leave it for 10 minutes, then take it out and divide it into small pieces.
- Boil the beans in four liters of cold water, bringing it to the boil very slowly. Then drain the water and pour over the beans, prepared with boiling water, add the carrots, onions and greens. Cook for a long time on low heat.
- When the beans are soft, take them out into one glass and rub them through a sieve to obtain a puree.
- Fry one onion and garlic in butter without turning brown.
- In a glass, combine the bean stock with cream, ketchup and bean puree until you get a not too thick sauce.
- Mix the remaining beans with the cooked cod, season with salt and pepper.
Put into a heatproof dish, pour the prepared sauce, put the sliced tomatoes on top, sprinkle with grated cheese and put in the oven preheated to 180 degrees C for half an hour.