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Cod fillets & butter beans with romesco sauce
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2 tsp olive oil
1½ tsp smoked paprika
2 sprigs thyme, leaves only
230g jar Fragata Peppers Pimiento Piquillo, drained, chopped
400g can chopped Italian tomatoes with olive oil and 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 are saucy and rich. Finish with a drizzle of sherry vinegar and more flaked almonds. Serve with crusty bread.
Typical values per serving:
2 of your 5 a day.