Cod fasolada with carrot fritters and lemon-herb oil

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Cod fasolada with carrot fritters and lemon-herb oil

Make It Ahead

Cod fasolada with carrot fritters and lemon-herb oil

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, <600 Calories, Protein Plus

2 Servings, 580 Calories/Serving

35–50 Minutes

The national dish of Greece, fasolada is a hearty bean soup. We add fish to pack in more protein, and carrot fritters on the side for color and crunch.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 lemon
  • 6 or 7 sprigs fresh flat-leaf parsley
  • 2 sprigs fresh rosemary
  • 1 leek
  • 3 or 4 celery ribs (about ½ pound total)
  • 1 or 2 cloves peeled fresh garlic
  • ½ cup cooked cannellini beans
  • 1 or 2 carrots (about 6 ounces total)
  • 1 pasture-raised organic egg
  • Carrot spice blend (coconut flour - granulated garlic - sweet smoked paprika)
  • Fish options:
  • 2 wild cod fillets (about 6 ounces each)
  • 2 wild Alaskan halibut fillets (about 5 ounces each)
  • 2 ounces leafy greens (such as chopped kale)

Nutrition per serving

Calories 580, Total Fat 32g (41% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 155mg (52% DV), Sodium 420mg (18% DV), Total Carb. 37g (13% DV), Fiber 12g (43% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 39g
Contains: Eggs, Fish, Tree Nuts

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the lemon-herb oil ingredients

  • Zest and juice the lemon; set aside the juice for the soup. [Zest 1 lemon; juice both lemons.]
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In a small heatproof bowl, stir together the lemon zest and parsley and season with salt and pepper.


Prepare the herb oils

In a medium [large] frying pan over medium heat, warm 3 tablespoons [¼ cup plus 2 TBL] oil and the rosemary sprigs until hot but not smoking, 2 to 3 minutes, watching closely to prevent scorching. Remove from the heat and discard the rosemary sprigs.
Carefully spoon 2 tablespoons [¼ cup] rosemary oil over the parsley mixture and set aside for garnish. Reserve 1 tablespoon [2 TBL] rosemary oil in the pan for cooking the fritters.


Prep the soup ingredients

  • Trim the root ends from the leek; cut the leek in half lengthwise, then crosswise into enough ¼-inch-thick half-moons to measure 1½ cups [3 cups]. Rinse and pat dry.
  • Trim the ends from the celery; cut the celery crosswise into ½-inch pieces.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Rinse the cannellini beans.


Prep and cook the carrot fritters

  • Scrub or peel the carrots and trim off the ends; using the large holes of a box grater, coarsely grate the carrots.
  • Crack the egg into a medium bowl and season with salt and pepper. Using a whisk or fork, lightly beat until just blended.
  • To the bowl with the beaten egg, stir in the carrots until just combined. Add the carrot spice blend, season with salt and pepper, and stir until combined.
Place the pan with the remaining rosemary oil over medium-high heat and warm until hot but not smoking. Working in batches as needed, using a spoon or a ¼-cup measure, add about ¼ cup carrot batter for each fritter, pressing lightly with a spatula to ¼-inch thickness. Cook, turning once, until browned and crisp, 4 to 5 minutes per side. Add more olive oil between batches if the pan is dry. Transfer to a paper-towel-lined plate and season with salt and pepper.
While the carrot fritters cook, make the soup.


Cook the soup

Prep and cook instructions are identical for both fish options.
  • Pat the fish dry with a paper towel; cut the fish into 2-inch pieces. Season with salt and pepper.
In a medium [large] sauce pot over medium-high heat, warm 1 tablespoon [2 TBL] olive oil until hot but not smoking. Add the leek, celery, and garlic, season with salt and pepper, and cook, stirring occasionally, until starting to brown, 4 to 6 minutes. Add the cannellini beans and 4 cups [8 cups] water and bring to a boil, then reduce to a simmer. Add the greens and fish and cook until the greens are wilted and the fish is opaque and cooked through, 4 to 6 minutes. Remove from the heat and season to taste with lemon juice, salt, and pepper.


Transfer the soup to individual bowls and drizzle with the lemon-herb oil. Serve the carrot fritters on the side.
Kids Can!
  • Juice the lemon.
  • Strip the parsley leaves from the stems.
  • Rinse the leeks.
  • Press the garlic (if you have a press).
  • Scrub the carrots.