Cod, broad beans and artichoke dip
You can use any mild white fish for this recipe. Using smoked or grilled fish will add extra flavour!
  • 1 large garlic clove, coarsely chopped
  • 1 teaspoon chopped fresh rosemary
  • 2 tablespoons extra-virgin olive oil
  • 1 (14-ounce) can artichoke hearts, rinsed and drained
  • 1 (15-ounce) can white or navy beans, rinsed and drained
  • ⅛ teaspoon cayenne pepper
  • 1½ teaspoons lemon zest
  • 3 tablespoons fresh lemon juice
  • ½ pound cod or other mild white fish, cooked
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Garnish: fresh lemon slices, fresh rosemary sprigs
  1. Process garlic and 1 teaspoon rosemary in a food processor until finely chopped. Add olive oil and next 5 ingredients; process until smooth, stopping to scrape down sides. Add cod, salt, and black pepper; pulse just until well blended. Garnish, if desired.
Recipe by George Hughes Fishmongers at