Saturday, 18 June 2011
Cajun Cod with Broad Bean Succotash
This was such an excellent low-fat and low calorie dish, and delicious, too - around 350 calories for the lot. Broad beans are bang in season, and we love them. They are a bit of a faff to prepare properly, as they need the tough skin removed to reveal the tender emerald bean - simply blanch in boiling water for a minute, cool under running water, and squeeze from the softened skin. What is succotash, I hear some of you ask? It was originally a Native American dish combining corn and beans, and there are endless variations. Mine consisted of onions and garlic sauteed in a teaspoon of oil and - yes! - about 10g of butter. Add your beans, a tin of good-quality sweetcorn (fresh would be best, but it isn't in season) or some frozen ones, some chopped fresh tomatoes and about 60ml of veg stock. Simmer for a few minutes until all has amalgamated and become tender. Add parsley if you have it, and serve with grilled chicken or, in this case, more of Waitrose's delicious cod loins, sprinkled with Cajun seasoning, for a version of blackened cod. We also had mounds of amazing fresh chard, bursting with flavour. Feeling very virtuous!