Cod with beans and potatoes

Ingredients for 4 servings:

• 8 cod fillets with skin
• some flour, maybe
• 300 g beans, white, dried
• Water for soaking
• 750 g potatoes, small, cooked, possibly halved
• 1,000 ml tomatoes, pureed
• 1 vegetable onion(s), diced
• 1 jar olives, green, pitted, halved, 150 g
• 4 clove(s) garlic, chopped
• 1 sprig(s) rosemary
• 1 bunch parsley, flat, chopped
• salt and pepper
• Paprika powder, sweet
• Herbs of Provence
• Sugar

Instructions

Working time approx. 10 minutes; Rest period approx. 2 days; Cooking/baking time approx. 1 hour; Total time approx. 2 days 1 hour 10 minutes

Bacalao con Judias i patatas – stir fry

Two days before cooking, soak the beans in water. One day before cooking, pre-cook the beans with salt and a little sugar. Dice the onion and drizzle with plenty of olive oil until translucent. If desired, halve the potatoes and add them to the onions, fry well, and deglaze with the passata. In Spain, we use tomato frito. Tip: The new potatoes only need to be washed well, not peeled. Add the beans, rosemary sprig, Provençal herbs, and garlic and simmer gently for about 15 minutes. Season with salt, pepper, and paprika, add the olives, and keep warm. Briefly rinse the fish with water and season with salt and pepper. If you like, you can also flour the skin-side down. Heat olive oil in a pan until very hot. Sear the fish, skin-side down first, then turn over. Once the fish is seared all over, place it in a wide, shallow pan. Spread the potato and vegetable mixture evenly over the fish. Let everything simmer over low heat for half an hour. Finally, sprinkle the chopped parsley over it.