Credit: American Egg Board Poached Fish: 4 6-oz. portions of codfish fillets 2 cups water 2 cups white wine 2 bay leaves 2 cloves fresh garlic, crushed 1 medium yellow onion, quartered 8 sprigs fresh thyme, leaves stripped 1 large vine ripe tomato, cored, seeded and cut horizontally 2 Tbsp. kosher salt to taste, freshly ground black pepperBean and Tomato Ragout: 2 cups cooked cannellini beans, (or 1 15-oz. can) 2 cups vine-ripe tomatoes, diced 1 cup yellow onion, diced 4 cloves minced ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.