On a recent trip to my favorite city by the bay I popped in to 22 Bowens for dinner before heading back home. The restaurant is tucked back in the marina side of the town but can easily be found by the swirling aromas descending from it’s entrance.
It was a gorgeous chilly fall day and the dark handsome entrance was ever so inviting, which brings me to today’s recipe post. My baked cod over white beans, kale and andouille sausage broth is a simple version of their pan seared cod with similar broth. This recipe is a must for those chilly days when you want to enjoy a great meal at home but without the ticket price. Full of flavor and loaded with nutrients I guarantee this dish will become a family favorite!
- Preheat oven to 425 degrees.
- 4-6 Pieces of fresh Cod filets or other meaty fish like Sea Bass
- Pam cooking spray
- salt and pepper
- Cajun seasoning
- 2 Tablespoons olive oil
- 1 large onion, finely chopped
- 2 Andouille sausages, sliced into quarter inch slices
- 2 (15.5 oz each) cans white beans, rinsed and drained
- 1 can (14.5 oz.) Diced tomatoes
- 4 cups chicken stock
- 1/2 bag (8 oz.) Glory Foods pre-washed chopped Kale
- salt and pepper to taste
- In a large deep sauce pan or Dutch oven heat oil over medium high.
- Add the onions and cook, stirring often, until translucent and fragrant. Add the sliced sausages and cook until they all start to brown slightly.
- Add the chicken broth, beans and tomatoes. Bring to a simmer. Reduce heat to low and cook for 15-20 minutes uncovered.
- Stir in the chopped kale and continue to cook for another 5 minutes or so.
- While the soup is simmering away you can start on the fish. Spray Pam on the bottom of a large baking dish. Arrange filets and spray them as well with Pam. Season with salt, pepper and cajun seasoning. In lower half of oven, bake fish under broiler for 20 minutes or until golden brown and slightly crusty on top.
- Ladle the soup in bowls and place the baked cod over the soup.
- Serve immediately.
- Any kind of sausage can be used, such as vegetable, chicken or pork but I prefer the spicyness of the Andouille.
- Escarole, chard and collards can be used instead of kale. They hold well in the broth and maintain their firmness. I don't recommend spinach because it wilts too much and becomes soggy.
- Lengthen the cooking time if needed to create a thicker broth.
Don’t let the complexity of the pictures keep you from making this meal, it’s really not complicated at all. It is perfect for those chilly days when you’re looking for something super delicious, satisfying and fairly quick to make.