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Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 pound green and/or yellow wax beans, trimmed
  • ¾ cup thinly sliced shallot
  • 1 ¼ pounds cod (see Tip), cut into 4 portions
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 ½ cups low-sodium chicken broth or “no-chicken” broth
  • ¼ cup prepared pesto
  • Lemon wedges for serving
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