A Very Swedish Affair: Cod and Samphire

A Very Swedish Affair: Cod and Samphire

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Chef: Toya Erving In this episode of her Masterclass series, 'A Very Swedish Affair', Chef Toya makes a cod and bean mix dish, with saffron and chicken stock- and of course, white wine! This dish makes an excellent evening meal if you're fancying something with a more luxurious feel. About Chef Toya Erving: Chef Toya Erving is a Journalist and Entertainment Editor from Sweden. She has interned and trained at both Tasteline and Leith's School of Food and Wine, but was formerly educated as a Chef at Le Corden Bleu, and has worked at Rick Stein's The Seafood Restaurant, as well as popular gastropub Hops and Glory. She specialises in seafood, as you will see in her Masterclass series, 'A Very Swedish Affair.'

Cod on a bed of Bean Mix and Samphire

Ingredients

  • 2 pieces of sustainably sourced cod or sea bass with the skin left on.
  • 30g unsalted butter
  • 1 tbsp avocado, grapeseed or canola oil
  • Clams
  • Samphire
  • 100ml vegetable or chicken stock
  • 3 to 4 cups of white beans, precooked
  • 1 large onion, diced
  • 2 sticks of celery, diced
  • 3 carrots, diced
  • 2 cloves of garlic, chopped
  • 100ml white wine
  • 2 red peppers, chargrilled, deskinned and diced
  • 8 tomatoes, deskinned, deseeded and cut into smaller pieces 1 x 1 centimeter.
  • Salt and pepper to taste
  • 0.3g saffron
  • Lemon zest

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