Method

Preparation time 30 minutes
Cooking time 1 hour

1. Heat oven to 190C/fan 170C/gas 5. Heat 1 tbsp oil in a non-stick frying pan and brown the lardons or pancetta. Tip into a shallow flameproof casserole with a lid, then add the onion, carrot and garlic to the frying pan and fry for 5 mins, until softened. Tip them into the casserole.
2. Next add the cannellini beans. 
3. Pour stock into the pan to deglaze, bring to the boil, scraping any bits from the bottom of the pan, adding the tomato purée, canned tomatoes and herbs. Stir well, then pour over the beans in the casserole. Stir gently and bring the casserole to the boil on top of the stove. Season to taste. 
4. Simmer uncovered for about 30 mins. 
5. For the last 10 minutes at the chunks of cod and continue to simmer until the cod is opaque. 
6. Serve warm with mashed potato.

Recipe created by Cooks Academy