Dearest readers, we’re hoping that wherever you are, you’re finally getting some time to do…nothing! Or, put maybe a better way, a whole lot of pastimes that make you feel relaxed, peaceful, and happy. As this year starts to wrap up, we can’t help but think about how much this blog–and the opportunity to get to know so many of you through it–has given us of all those sorts of pleasures. We’re definitely feeling very, very grateful.
Camille and I are going to be off grid for the next week or so, until January 3rd. But then we’ll both be back–and we’re already building an inventory of recipes, news, and some guest posts we’re really excited about.
We’re leaving you with a recipe from chef Saul Bolton of Brooklyn’s The Vanderbilt and Saul. It’s a simply prepared cod, served atop a thick, vegetarian stew of beans, winter vegetables, and kale. Bolton cooks a version of it at Saul for his annual Feast of the Seven Fishes dinner on Christmas Eve. Here, he’s made some tweaks to make it deliciously light–and fittingly svelte.
Chef Saul Bolton’s Roast Codfish with Winter Garbure (Serves 4)
1.5 pounds center cut cod filet, cut into 4 equal pieces
1 cup great northern beans soaked overnight (for faster prep, feel free to use canned ones)
1 medium onion, diced
1 medium carrot, peeled and diced
1 stalk of celery, diced
1 medium white turnip, diced
1 medium parsnip, diced
1 bunch of Green kale, cleaned with stems removed
1/4 teaspoon pimenton
extra virgin oil oil, to preference
2 cloves of garlic, minced
Juice of one lemon
1) In a pot or dutch oven, heat a little extra virgin olive oil (a good ballpark might be 1 or 2 tablespoons, depending on your taste). Add the onions, carrots, turnips, celery, parsnips, and 1/2 of the garlic and cook until fragrant (about 5 minutes). The vegetables should color a bit.
2) Add the pimenton and bayleaf and cook for about 2 minutes. Then add the beans, and cover the mixture with water (the water should be about an inch over the vegetables). Season with salt and pepper to taste, and bring the water to a simmer, cooking beans until tender, about 30 to 45 minutes. (Note: You can cut down the time to about 5 minutes by using canned beans.)
3) Add the other half of the minced garlic and the kale. Cook until the kale is tender, and adjust the salt and pepper to taste.
4) Season the cod slices with a little salt and pepper. In a frying pan, heat another bit of extra virgin olive oil. Add the cod (however many slices fit), and cook until the fish develops a brown crust, then flip it with a spatula. Once you turn the fish, cook for about 2 to 3 minutes before removing it from the pan.
5) Ladle the stew into warm dinner bowls. Top with the cod, and finish with a squeeze of lemon.