Recipe: Cocotte of Paimpol Cocos and Yellow Pollock

1 Soaking the cocos: 12 hours and changing the water 3 times.

2 Drain them
Then in a cocotte pour a dash of olive oil add your lardons when they are melted, let your onion fall make it sweat with the thyme and bay leaf then add your tablespoons of concentrated tomato let cook like this 5 minutes then wet with 2 liters (2.1 qt) of water and at boiling point the garlic cloves cover and let cook at low simmer for about an hour.

3 Meanwhile pour a good dash of olive oil into a pan when it is hot then pour your pollock dice into it salt and pepper cooking 2 minutes then turn off the heat and cover.

4 After 45 minutes test your beans if they are soft then salt and pepper with Espelette powder and cook for another 10 to 15 minutes.
Final ^
drain 3/4 of your beans keeping the rest of the cooking liquid*
then put them back in the cocotte, add your pepper filaments and carefully your pollock dice scraping well the pan juices then mix gently and just reheat everything.
Serve topped with the bacon julienne and the garlic clove in nice hot deep dishes.
*Keep this juice well your Sunday evening tagliatelle will thank you (smiles).
Of course you can also cook this recipe with other types of beans: Northern Lingots, Soissons beans, Vendée Mojettes etc etc. www.haricotdesoissons.com