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Cod with romesco beans
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2 tsp olive oil
1½ tsp smoked paprika
2 sprigs thyme, leaves only (or ½ tsp dried)
230g jar Fragata Peppers Pimiento Piquillo, drained, chopped
400g can Waitrose Chopped Italian Tomatoes With Olive Oil & Garlic
1 tbsp toasted flaked almonds, plus more to serve
400g can butter beans, drained
2 frozen cod fillets (from a 475g pack)
½ tsp sherry vinegar, to serve
Crusty bread, to serve
1. Heat the oil in a pan, add the paprika and half the thyme. Sizzle for 1 minute then tip in the peppers and tomatoes. Simmer for 5 minutes, stirring occasionally. Mash the peppers as they cook.
2. Grind 1 tbsp of the almonds with a pestle and mortar. Add to the pan with the beans and ½ a can of water. Nestle the fish in the beans then add the remaining thyme. Season.
3. Cover and simmer for 10 minutes, then uncover and cook for 5 minutes more, until the fish is cooked through and the beans saucy and rich. Finish with a drizzle of sherry vinegar and more flaked almonds. Serve with crusty bread.
Cook’s tip Try using some fresh chicken mini fillets in place of the fish, if desired. Cook until thoroughly cooked and there is no pink meat.
Typical values per serving:
2 of your 5 a day.