The Coco de Paimpol is a white bean grown in the Côtes d’Armor region of Brittany. The term Paimpol comes from the port of the same name, where it is believed the beans were first imported from South America in the 1920s. They are now a staple of the Breton diet and their harvest between July and October is eagerly awaited. It was the first vegetable in France to be awarded Appellation d’origine contrôlée status.
Well ahead, prepare the beans: shell them if fresh, place in a saucepan with the onion, celery, carrot, garlic and bouquet garni. Add enough water to cover the beans by
When nearly tender, season the beans and strain through a colander, reserving
Preheat the oven to 160°C/gas 3. Put the fish on a baking tray, liberally coat with olive oil and season generously. Bake in the preheated oven for about 20 minutes or until the thickest part of the fish (the back) gives under pressure. Take out and leave to rest a little.
To serve, reheat the beans in the reserved stock, add the parsley and a splash of olive oil, and adjust the seasoning if necessary.
Peel the skin off the fish, season and serve with the beans.
© 2008 Anthony Demetre. All rights reserved.