Fava Bean And Salt Cod Salad Recipes

STEAMED COD WITH FAVAS AND AIOLI

Steamed Cod With Favas and Aioli image

This delightful combination was a result of having enough leftover uncooked cod, aioli and cooked shelled favas for one person (me) the day after I'd made a fish soup for a dinner party. Now I think I might serve the improvised dish at my next dinner party.

Provided by Martha Rose Shulman

Categories dinner, easy, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 to 1 1/2 pounds cod fillets or pieces
Salt and freshly ground pepper
1 1/2 pounds fava beans, shelled and skinned
1/3 cup aioli

Steps:

Season the cod with salt and pepper. Place in a steamer over an inch of boiling water, cover and steam the cod for 5 minutes, or until it flakes easily. Remove from the heat.
Warm the favas. If using whole fillets of fish, break them into smaller pieces and toss with the favas and aioli in a bowl. Serve right away. You can also serve the fish without breaking it up and the favas on the side, spooning on the aioli, but I like everything tossed together.

Nutrition Facts : @context http, Calories 402, UnsaturatedFat 14 grams, Carbohydrate 31 grams, Fat 17 grams, Fiber 13 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 772 milligrams, Sugar 16 grams

MISO-MARINATED COD WITH FAVA BEANS

Miso-Marinated Cod with Fava Beans image

Provided by Susan Feniger

Categories Bean Soy Marinate Sauté Low Fat Cod Healthy Self

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1 cup white miso
1 tbsp peeled, finely chopped ginger
2 tbsp roughly chopped fresh cilantro
1 tbsp finely chopped shallot plus 1/2 cup thinly sliced shallots
4 cod fillets (about 5 oz each)
2 cups shelled and peeled fava beans (or shelled fresh peas)
6 cups homemade or 4 cans (13 oz each) low-sodium chicken broth
2 tsp finely chopped fresh thyme
1 tbsp unsalted butter
1 tbsp canola (or corn) oil
Freshly ground black pepper

Steps:

Stir together miso, ginger, cilantro and 1 tbsp shallot in a bowl. Coat each fillet with mixture; cover and refrigerate 6 hours. Bring fava beans, broth, 1/2 cup shallots and thyme to a boil in a medium saucepan. Lower heat; simmer until beans are very tender, about 10 minutes. (If using peas, simmer 5 minutes.) Drain excess broth, leaving just enough to cover beans. Stir in butter; season with salt and pepper. Remove cod from marinade. Heat oil in a large nonstick skillet. Cook cod until well browned and firm, turning once, about 4 minutes per side. Using a slotted spoon, divide fava beans among 4 plates; top with cod. Serve immediately.

BEAN AND SALT COD SALAD WITH ARUGULA AND CAPERS

Bean and Salt Cod Salad With Arugula and Capers image

Provided by Mark Bittman

Categories weekday, salads and dressings, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 cups cooked white beans
1 tablespoon capers
1 1/2 cups dried salt cod, soaked in a couple of changes of water at least 12 hours (or use leftover fish of any kind), chopped or shredded
Salt and pepper to taste
1/4 cup fresh lemon juice, or to taste
1/3 cup extra virgin olive oil, or to taste
1 shallot, peeled and minced
4 cups arugula, washed and dried (roughly chopped if large)
1 cup parsley leaves, washed, dried and roughly chopped

Steps:

Combine beans, capers and salt cod in a bowl. Taste and add pepper and, if necessary, salt.
Whisk lemon juice and oil together, along with the shallot and a little salt and pepper, until smooth and well combined. (You can use a small blender instead of a whisk.) Taste, and add more lemon juice or olive oil as necessary. Toss about half with the arugula in a large bowl. Add parsley to salt cod mixture, and toss.
To serve, put a portion of arugula on a plate. Top with a portion of salt cod mixture, and spoon some remaining dressing over all.

Nutrition Facts : @context http, Calories 368, UnsaturatedFat 16 grams, Carbohydrate 23 grams, Fat 19 grams, Fiber 9 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 2176 milligrams, Sugar 2 grams

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