+

  • Oignons 1 each
  • Ail, haché fin 2 cloves
  • Olive oil, as needed
  • Purple kale, cleaned and chopped 1.1 kg
  • Butter beans, cooked 680 g
  • Red jasmine rice, cooked 465 g

  • Cod fillets, 10 each, 6 oz portions 1.7 kg
  • Huile d’olive, au besoin
  • Roasted red pepper tapenade, prepared 120 ml

  • Roasted red pepper tapenade, prepared
+