Cod with beans and bacon
Torsk med bönor och bacon
So ok, this is not really a Swedish dish! The best I can do is to claim a few tenuous links. I have cooked this for a number of Swedes and they have all said that they like it! And Swedes do eat a lot of cod, bacon and beans.
The dish is particularly good when made with Skrei, a migratory cod caught off the coast of Norway between January and April, but it can be made with any cod or any other similar white fish. Although I usually use cod fillets it can also be cooked using cod steaks.
Danish influences inevitably spread into Sweden, which included one of the simplest ways of cooking cod: lightly salting, covering with some thin bacon rashers and then baking in a hot oven until the cod is opaque and the bacon crisp.
This dish is so simple that I tend to cook it when I am feeling lazy. And there is very little washing up afterwards! John Duxbury
• Use pancetta instead of bacon if you prefer.
• For the best flavour use cod steaks on the bone, but the dish also works well with cod fillets.
|300 g||(¾ lb)||French beans, topped and tailed|
|1 tbsp||olive oil, plus some extra for drizzling|
|salt and freshly ground black pepper|
|6 slices||thin streaky bacon (smoked or unsmoked)|
|1 tbsp||pine nuts|
1. Preheat the oven to 220°C (425°F, gas 7, fan 190°C).
2. Pop the beans into a pan of lightly salted boiling water and simmer for 2 minutes. Drain and rinse under cold water.
3. Put the beans in an ovenproof dish and add the olive oil, salt and pepper. Toss them to ensure that they are all evenly coated.
4. Put the two pieces of cod on top of the beans. Lightly season. Drape the bacon rashers on top, sprinkle with pine nuts and lightly drizzle with olive oil.
5. Nestle the tomatoes and lemon halves in between the cod pieces. Cook for roughly 20 minutes until the cod is opaque, covering the dish with aluminium foil for the first 5 minutes. Spoon lots of the lovely lemony juices over the cod when serving.
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