At The Together Plan Charity, we know that food is intrinsic to identity and culture. We love food and we love heritage.
This month our fabulous foodie Michelle Rose is taking us on a tomato journey. Read her intro here with links to this month’s tried and tested tomato recipes. Enjoy.
Bean and tomato stew:
Preheat the oven to 190C, gas mark 5
Mix the breadcrumbs with the sundried tomato paste, harissa paste and olive oil.
Line and oil a baking tray and place the cod on the tray skin side down. (The skin protects the fish and will remain on the tray after removing from the tray)
Top the cod with the tomato crumb and place in the fridge until ready to cook.
Heat the olive oil in a pan and cook the shallots for 5-10 minutes until really soft and glossy. Add the garlic and cook for a couple of minutes, then add the cannellini beans, capers, tomatoes and stock.
Simmer for a further 5-7 minutes until the tomatoes become soft.
Put the crumb topped fish in the oven and bake for 15 minutes until the crumb is golden and crispy and the flakes of the fish are falling apart.
Using a fish slice, remove the fish very carefully from the tray and leave the skin behind.
Spoon a large serving of the stew into a bowl, and add some chives.
Top with the fish and serve.