Atlantic Cod With Summer Beans With Crispy Chorizo

The exciting flavors, colors and textures make this dish completely satisfying. Smell the Mediterranean and taste the Atlantic!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1⁄2 lb  mixed green beans (wax beans, purple beans, haricots verts and your favorite garden varieties)
• 2 -4  heirloom tomatoes (fresh from your garden)
• 24  ounces  fresh cod (portioned to about 3 ounce pieces)
•  salt and pepper
• 1  tablespoon canola oil
• 1  tablespoon olive oil
• 1  leek (julienned and washed)
• 2  teaspoons ginger (minced, fresh)
• 1  teaspoon anchovy paste
• 2  tablespoons sherry wine vinegar
• 1⁄4 cup  vegetable stock (or chicken)
• 1⁄4 lb  dry chorizo sausage (julienned, texture of beef jerky. Or use prosciutto)
• 1  tablespoon fresh parsley
• 1  tablespoon extra virgin olive oil (garnish)
• 1⁄2 teaspoon coarse sea salt (garnish)
•  cracked black pepper

Directions

1. Clean the beans and blanch in salted water until tender (2-5 minutes depending on the varieties). Drain and shock in ice water, drain again and set aside.
2. Cut the most delicious tomatoes you can find into thick, juicy slices and lay down on your serving plate.
3. In a non-stick fry-pan, heat 1/3 Tablespoon of canola oil. Place 1/3 of the fish, seasoned with salt and pepper in the pan and saute for about 4 minutes per side. Remove to a plate and continue with remaining oil and fish.
4. Wipe pan to rid it of any burning bits of fish. Add the olive oil and leeks and saute until tender (5 minutes).
5. Add ginger, anchovy paste, vinegar and stock. Bring to a simmer, add beans and chorizo. Heat through. Taste for seasoning. Remember anchovies can be salty.
6. Remove from stove, stir in parsley and spoon over tomato slices. Serve with fish, drizzled with extra virgin olive oil and sprinkled with coarse sea salt and freshly cracked peppercorns.