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Fresh Cod Baked with White Beans and Linguica


  • 1 pound dried white beans
  • 1 tablespoon olive oil
  • 5 ounces linguica sausage (or chorizo), diced
  • 2 onions, minced
  • 4 cloves garlic, peeled
  • 2 1/2 teaspoons kosher salt
  • 1/2 teaspoon coarsely ground black pepper
  • 2 14-1/2-ounce cans stewed tomatoes, drained
  • 1/2 cup oil-cured black olives pitted
  • 1/2 teaspoon chili pepper flakes
  • 6 6-to-8-ounce cod fillets
  • 2 tablespoons firesh rosemary


Rinse the beans and place them in a large Dutch oven. Cover with cold water, place over high heat and bring to a boil. Remove from the heat, cover and set aside for a half hour, then drain. Warm the oil in the Dutch oven, add sausage and cook for 2 minutes, add onions, garlic and drained beans, cover with cold water and cook over medium-low heat until almost tender, about 40 minutes. Drain excess liquid. Season with 2 teaspoons salt and pepper to taste. Preheat the oven to 350 degrees. Pulse tomatoes, olives and pepper flakes in a food processor to combine. Arrange the cod on top of the beans. Sprinkle with 1/2 teaspoon of salt. Spoon the tomato mixture over the fillets and sprinkle with rosemary. Cover and bake in the oven until the fish is cooked and the beans are tender, about 20 to 30 minutes. Yield: 6 servings.

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