Morue rôtie, haricots coco de Paimpol

I’ve spoken about the importance of cassoulet to my region – and the extent of its variations – and also of the significance of salt cod to my family. My grandmother often used to combine the two and make a salt cod cassoulet on a Friday, replacing all the meat with fish. This is a shorter and slightly more refined version of her dish. You bypass the cod’s soaking by pan-frying some fresh cod and I have added chorizo to her basic bean base for a bit of heat and spice, and a pop of red on th