Cod Pistou with Clams

I was lucky last night to be treated to a delicious dinner of this Cod Pistou with clams and beans. The secret here is use dried beans which you soak overnight and then cook for 45 minutes. You can use canned in a pinch, but you will miss the creaminess you get from cooking from dried as that’s a main element of the deliciousness of this meal.


Ingredients - serves 4

1 cup of dried Cannellini beans or any white bean (you can use canned in a pinch but the meal is much more delicious with soaked beans)

1 and ½ pounds of fresh Cod

20 clams

1 Bunch of each Basil and Cilantro

1 knob of Ginger

1 clove of Garlic

Juice of 1 Lime

Olive oil

Salt and Pepper


Soak the beans the night before you want to make this dish.  The next day drain the water off and put fresh water into the pot - 2 parts water to 1 part beans.  Boil on medium-low heat until soft (about 45 minutes to 1 hour).  When they are ready they should have some liquid in the pot and be creamy, not dry. Leave them in the pot and set aside.

Put your basil, cilantro, ginger and garlic into a blender, along with 1 cup of good olive oil (you might need more depending on your blender). Squeeze the juice of ½ a lime into the mix, add salt and pepper to taste and blend the mixture until as smooth as you can get it.  Taste for seasoning and add more lime juice if necessary.  Add the Pistou to your pot of beans - it will turn them a very nice shade of bright green.

Now steam the clams (10 minutes will cook them through)

Season your Cod by rubbing both sides with olive oil and sprinkling (both sides) generously with salt and pepper.

Heat up a large non-stick or cast iron skillet to very hot (no oil or grease on it).

Place the cod pieces onto the hot pan and pan-sear for 2-3 minutes on each side. You’ll see the fish is cooked though when it begins to flake.

Plate the beans with Pistou and place the cod on top. Arrange the clams around the fish and serve.

Keep reading

Sunny Lunch💚Tuscan bean salad💚Spoilt for ingredients and deliciousness here. No cooking, a bit of chopping and this delicious bowlful of goodness is ready to go. Canellini beans, cucumber and parsley from the garden, delicious flaked tuna, chopped anchovies and some chilli flakes on top (for those that like the heat). All in a velvety mustard dressing with lots of lemon. Tasty and great fuel for an afternoon by the pool. Protein, minerals and plenty of anti-oxidant greatness. Happy Hump Day.
💚👶🏼🍀🐟🍋🐟🍀👶🏼💚 (at 💚☁️Tuscan Heaven☁️💚)


Liked on YouTube: “Canellini Bean Crostini With Anchovy & Olive - Gordon Ramsay”