Smoked coley with butterbeans


Smoked coley with butterbeans

Prep Time: 20 Mins Cooking Time: 25 Mins Total Time: 45 Mins


  • 200ml/7fl oz milk
  • 1 bay leaf
  • 4 x 175g/6oz smoked coley fillets
  • 2 tbsp vegetable oil
  • 150g/5oz bacon lardons
  • 1 onion, finely sliced
  • 1 garlic clove, finely sliced
  • 100ml/3½fl oz white wine
  • 1 lemon, juiced and zested
  • 200ml/7fl oz crème fraîche
  • 440g/1lb cooked butter beans, rinsed
  • 150g/5oz peas

To serve

  • 1 tbsp chopped fresh parsley


  1. Bring the milk and bay leaf to simmering point in a large, heavy-based saucepan. Add the fish and poach for six minutes. Remove from the pan with a slotted spoon.
  2. Heat the oil in a heavy-based frying pan and fry the bacon lardons until crispy. Add the onion and garlic and fry for a further five minutes. Pour in the wine and cook until the volume of liquid has reduced by half.
  3. Add the lemon juice and zest, crème fraîche, butter beans and peas. Cook for a further five minutes, stirring regularly.
  4. To serve, divide the beans and peas between four bowls. Place the fish on top and garnish with parsley.