my fishing cape cod logo

Pesto Seared Cod with Linguica & White Beans

Lauren Collins

The title for this recipe could be so much longer, because there is just so much going on in this dish!  But that doesn't mean the ingredients list is a mile long, or that it will take you all day to make this!

The best part is that after you're done with dinner, you have linguica stew for leftovers!  A win win in my book.

The combination of pesto and buttery seared cod, all paired with crumbled linguica, creamy white beans and fresh lacinato kale in a simple and flavorful broth are what makes this dish so good - you just can't have one without the other in my opinion. 


The delicious combination of kale and linguica came into my life when I was living with one of my closest friends, who is also the wife of one of Ryan's closest friends, who also happens to be Portuguese.  Her parents own a restaurant in Mattapoisett called The Shipyard Galley, and they make one hell of a good linguisa stew (among many other things).

They would send her back to our apartment with bags of food, most importantly the linguica stew, as long as they didn't sell out that day before we could get any!  They were so delicious, and I still think about those meals.  

Since then, I have recreated my own linguica stew, and this time paired it with buttery seared cod with a quick homemade pesto for a seriously delicious dish.

I know this may sound like an intricate recipe, but I promise you it's not.  You can even cut corners and save time and just use your favorite store bought pesto too. 

Making Pesto

Basil pesto is one of those recipes that should be in everyones arsenal.  It's very easy to make and a little goes a long way.  

If you buy store bought pestos, you'll notice the consistency is like a sauce, with a lot of olive oil.  In Italy, a pesto is more like a paste, and it becomes a sauce when you mix it with cooked pasta and a little bit of pasta water, which is how I prefer my pestos to be.  Both are delicious, but if you have the extra few minutes to blend up some homemade pesto, I highly recommend it.  

Pesto's can be made from many different types of nuts and greens, but in this traditional basil pesto recipe, we are using just olive oil, garlic, pine nuts, fresh basil leaves, grated parmesan cheese and a touch of salt.

Pine nuts can be very expensive, but I find that Trader Joe's has the best deal for them, as well as good olive oil and a big package of basil.

It can be stored in an airtight container in your fridge for up to three days, or frozen for a few weeks.  

Making the Kale & Linguica "Stew"

I use the parenthesis in stew because we aren't really making a stew for this dish, however once you're done with dinner, you can add more broth to the pot and have an actual stew for dinner the next night too!  Two dinners in one - can't complain about that!

This is a quick version of it, using local ground linguica, creamy white beans, garlic, onion and lacinato kale.

I've also heard this called dinosaur kale, but mostly every store will call it lacinato.  I like the lacinato over the curly kale because it's not as tough as the curly kind, and it holds up really well in this stew.  Make sure to remove the leaves from the stems before chopping the leaves.

The Dish on the Dish

Basically as soon as I was done photographing this, it was instantly devoured by Ryan and I - we couldn't get enough if it!  Even better was that I had made two meals in one, so the next night we had kale and linguica stew with crispy baguettes!

There are only so many ways to season and cook a fish, but even just a simple salt, pepper and basil pesto seasoning can be amazing when you pair it with something like kale, white beans and linguisa!  I really hope you enjoy this dish as much as we did - happy cooking!

You can click here to print the recipe!  This should take you 30-45 minutes to prepare, and another 5 minutes to make the pesto.  

This recipe is for two people with leftovers to make into a stew for the next night, or it can serve up to eight people if you don't plan to have leftover stew for a second meal.  The only thing you would double or triple or quadruple would be the amount of fish to buy.  

The extra pesto can be stored in the fridge for up to three days, and is great mixed with pasta, spread on crackers, dipped with carrot sticks or spread on a sandwich.

What do you think?

Let me know by commenting below.

  1. I made this recipe, making pesto for the first time as well. My first attempt was in a blender, lot of extra time but it came out well. I used half the garlic listed, which worked well for us. I only found that kind of kale at the third place I tried, Ring Brothers in Dennis, but it does make a difference and the final dish was devoured. I have since bought a food processor and made it again to the delight of my girlfriend. I have used Haddock both times, with a little less cooking time for the fish, but delicious results. Thanks for posting the recipes, it is a lot of fun trying them out.

    1. I am so thrilled you like the recipe, and tried making your own pesto! I grow a lot of basil in the summer and making pesto is one of my favorite reasons for gardening :). Thanks so much for trying the recipe!


Leave a Comment