Cod with broad beans, dried tomatoes and savory mash

Ingredients for 4 servings:

• 450 g cod fillet(s)
• 1 garlic clove(s)
• 3 sprigs of thyme
• 5 peppercorns, black
• 1 bay leaf
• 500 g beans, thick, frozen or fresh, not from the jar
• 6 medium-sized potatoes, floury
• 150 ml cream
• 1 tsp savory, dried
• salt and pepper
• ½ jar dried tomatoes in oil
• 1 shallot(s)
• 1 tbsp butter

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Divide the cod into 4 portions and poach in salted water with garlic, thyme, peppercorns, and the bay leaf until translucent. Blanch the broad beans in salted water and rinse with cold water. Remove any leathery skin from the beans and set aside. Drain the tomatoes and dice them. Peel the potatoes and cook in salted water with the savory. Drain the potatoes and mash them with 50ml of the cream. For the cream sauce, bring 100ml of fish stock to the boil with the remaining cream, season with salt and pepper, and reduce the heat. Dice the shallot. Heat the butter in a pan until foamy, sweat the shallots until light brown, and then warm the beans and tomatoes until softened. Season to taste with salt and pepper. Arrange the mashed potatoes and beans on a plate and pour the cream sauce over the fish.