Cod and White Beans alla Vodka
An elegant yet simple dish, creamy without being heavy. I love this unique way of showcasing vodka sauce. A beautiful recipe for hosting!
We all know the famous Penne alla Vodka, but have you ever thought about pairing that iconic sauce with fish? I’m proposing a dish of melt-in-your-mouth cod, nestled on a bed of creamy white beans. The vodka highlights both the acidity and the sweetness of the tomatoes to create a silky, sophisticated sauce.
This is the recipe to try if you are looking to incorporate more legumes into your menu! Note: The alcohol evaporates during cooking, making this dish perfectly suitable for everyone.
Why make this recipe?
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One-Pan Wonder: everything cooks in the same skillet, which greatly simplifies both the preparation and the cleanup.
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A High-Protein “Alla Vodka” Sauce: while this sauce is usually seen with pasta, pairing it with fish and legumes creates a complete, more nutritious meal. It’s nourishing and comforting without being heavy!
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Contrast of textures: the crunch of the panko breadcrumbs provides a perfect contrast to the tender cod and the creaminess of the sauce.
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Fast yet gourmet: this dish looks like it has simmered for hours, but it comes together in less than 30 minutes. Using canned beans reduces prep time, and everything cooks quickly!
Tips for a perfect recipe:
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No vodka? A splash of white wine and a squeeze of lemon juice make an excellent substitute.
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For a silkier texture: lightly mash a few white beans directly into the sauce. It acts as a natural thickener and adds to the creaminess.
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Versatile Sauce: this sauce is also delicious with short pasta, whether served alongside the cod or as a base for another meal.
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Serving Suggestion: serve with toasted crusty bread to soak up every last drop of the sauce.
Season the cod and lightly coat all sides with flour. In a large pan, heat 1 tbsp of olive oil over medium-high heat. Sear the cod pieces for 1–2 minutes per side. Remove and set aside (the fish will finish cooking in the sauce).
In the same pan, add the butter and 1 tbsp of oil. Sauté the onion for 3 to 4 minutes until translucent. Add the garlic and chili flakes. Stir in the tomato paste and cook for 2 minutes to slightly caramelize it. Pour in the vodka, deglaze the pan by scraping the bottom, and let it reduce for about 30 seconds. Add the crushed tomatoes and the cream. Season with salt and pepper, then let simmer for 5 minutes.
Stir in the white beans, then return the cod pieces to the sauce. Let simmer gently for about 5 minutes until the fish is cooked through and the beans are heated.
In a separate small skillet over medium heat, toast the panko breadcrumbs with a knob of butter until golden brown. Set aside.
To serve, spoon a generous portion of beans and sauce into the bottom of a shallow bowl or plate. Place a piece of cod on top. Garnish with the crispy panko, fresh parsley leaves, and lemon zest.
Bon appetit and enjoy!
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