Steamed Cod With Favas and Aioli — Recipes for Health
Andrew Scrivani for The New York Times
This delightful combination was a result of having enough leftover uncooked cod, aioli and cooked shelled favas for one person (me) the day after I’d made a fish soup for a dinner party. Now I think I might serve the improvised dish at my next dinner party.
Recipes for Health
Martha Rose Shulman presents food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and to eat.
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1 to 1 1/2 pounds cod fillets or pieces
Salt and freshly ground pepper
1 1/2 pounds fava beans, shelled and skinned
1/3 cup aioli
1. Season the cod with salt and pepper. Place in a steamer over an inch of boiling water, cover and steam the cod for 5 minutes, or until it flakes easily. Remove from the heat.
2. Warm the favas. If using whole fillets of fish, break them into smaller pieces and toss with the favas and aioli in a bowl. Serve right away. You can also serve the fish without breaking it up and the favas on the side, spooning on the aioli, but I like everything tossed together.
Yield: 4 servings.
Advance preparation: The shelled, skinned favas will keep for 3 or 4 days in the refrigerator.
Nutritional information per serving: 221 calories; 13 grams fat; 2 grams saturated fat; 5 grams polyunsaturated fat; 6 grams monounsaturated fat; 69 milligrams cholesterol; 3 grams carbohydrates; 1 gram dietary fiber; 137 milligrams sodium (does not include salt to taste); 22 grams protein.
Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”