Ingredients

• 8 1/2 c water
• 1 cup dried small white beans
• 4 shallots, chopped
• 1 tsp salt
• 3/4 c mayonnaise
• 6 tbl olive oil
• 2 tsp chopped fresh tarragon
• 2 tsp tarragon vinegar
• 1 tsp dijon mustard
• 1/4 tsp Tabasco
• 1 c dry white wine
• 4 6 oz cod fillets
• 2 plum tomatoes, seeded and chopped
• 1 tbl drained capers cayenne pepper

Preparation

Soak beans overnight or quick-soak and drain. Bring 5 1/2 c water, beans, and half of shallots to boil in a heavy medium saucepan. Reduce heat to medium-low and simmer 45 minutes. Add 1 tsp salt and simmer until beans are tender, about 30 min. Drain.

Mix mayonase, 4 tbl olive oil, tarragon, 1 tsp vinegar, mustard, and Tabasco in a bowl.

Bring remaining 3 cups of water and wine to boil in a large skillet. Add fish, bring just to a boil. Cover and remove from heat. Let stand until fish is opaque, about 10 minutes.

Meanwhile, heat remaining 2 tbl of olive oil in medium skillet over medium heat. Add remaining shallots, saute 2 minutes, then add beans, tomatoes, and 1 tsp vinegar. Saute until just heated through, about 3 minutes. Keep warm over lowest heat.

Mix 1 tbl poaching liquid into mayonnaise to thin. Divide bean mixture among plates. Using a slotted spatula, place fish atop beans. Top fish with sauce. Sprinkle with capers and caynne.