25th August 2016
Interview: Killian Fox
Photographs: Yousef Eldin
1 generous tbsp of butter
2 yellow onions (320g) peeled and very finely chopped
A sprig of fresh thyme (or sage, or a bayleaf)
1 packet of bacon lardons (125g)
1 level tbsp of flour
2 tins of butter beans (480g), drained and rinsed
1 chicken stock cube, crumbled
A fillet of plaice or other white fish, skinned and cut into small pieces (optional)
250ml fresh cream
Salt and pepper
Put the onions in a pot with the butter and thyme and cook over a low heat with a lid for 20 minutes, stirring occasionally. There should no colour whatsoever on the onions.
Remove the lid and add the bacon, then turn the heat up a little and cook for 5 more minutes.
Add the flour and cook gently for 2-3 minutes before adding the butter beans, water and stock cube. Bring to a gentle simmer.
Add the cream, season and bring back to a simmer. Add the plaice and cook for 2-3 minutes. Season more if needed and serve with some warm crusty baguette.