New Bedford Fisherman's Scrod

We’re making New Bedford Fisherman’s Scrod with chef and owner of Brick Alley Pub, Matt Plumb.

Ingredients:
Scrod
Garlic
Butter
Extra Virgin Olive Oil
White Wine
Kosher Salt
Black Pepper
Crushed Red Pepper
Red Kidney Beans
Cannelloni Beans
Kale
White Onion
Chopped Tomatoes
Chourico
Chopped Sweet Red Pepper
Chopped Cilantro

Steps:
1. Add garlic, chopped onion, black pepper, kosher salt, crushed red pepper and extra virgin olive oil to stock pot over low heat.
2. Add kidney beans, cannelloni beans, chopped tomatoes, white wine, chourico, and kale.
3. When onions appear translucent- turn up to medium heat. Stir often, and continue to cook until chourico is cooked through.
4. When vegetables and chourico are almost done, place fish in pan to bake. Cover fish with a thick layer of garlic butter and a splash of white wine. Place fish in preheated 450 degree oven for 6-15 minutes depending on the size of the portion.
5. Serve and top with chopped sweet red peppers and cilantro.