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.
Ingredients
- 1 to 1 ½ pounds cod fillets or pieces
- Salt and freshly ground pepper
- 1 ½ pounds fava beans, shelled and skinned
- ⅓ cup aioli
- Nutritional Information
Nutritional analysis per serving (4 servings)
385 calories; 16 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 30 grams carbohydrates; 12 grams dietary fiber; 15 grams sugars; 38 grams protein; 72 milligrams cholesterol; 328 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- 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.
- Advance preparation: The shelled, skinned favas will keep for 3 or 4 days in the refrigerator.
15 minutes
Dining and Cooking