zoom
  • Save to your scrapbook
  • Save to your scrapbook

    Spanish-style beans with cod and prawns

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Spanish-style beans with cod and prawns

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes

    Serves: 4

    Ingredients

    ½ large cauliflower (500g), broken into florets
    2 tsp olive oil
    ½ tsp coriander seeds
    ½ tsp cumin seeds
    ½ tsp smoked paprika
    1 lemon, quartered
    1 garlic clove, finely chopped
    400g can butter beans or cannellini beans, drained and rinsed
    400g can cherry tomatoes in juice
    100g cavolo nero, leaves sliced
    4 x 130g pieces cod loin
    150g raw king prawns
    ½ x 190g pack Cooks’ Ingredients chorizo, sliced
    handful roughly chopped flat leaf parsley

    Method

    1. Preheat the oven to 200°C, gas mark 6. Put the caulifl ower in a roasting tin and drizzle with 1 tsp of the olive oil. Roughly crush the coriander and cumin seeds and scatter half over the cauliflower, along with ¼ tsp smoked paprika. Add the lemon quarters and toss everything together. Roast for 30 minutes until softened and slightly charred.

    2. Meanwhile, heat a sauté pan and add the rest of the olive oil. Add the garlic and beans, plus the remaining spices, and stir for 1 minute, then pour in the tomatoes. Leave to bubble for 5 minutes, then stir in the cavolo nero. Pop the fish on top, cover with the lid and cook on a medium-low heat for 12-15 minutes until the fish turns opaque. Add the prawns, cover again and leave for a further 4-5 minutes until cooked through.

    3. Cook the chorizo in a dry frying pan over a medium heat, until it’s crisp and the fat runs. Remove and drain on kitchen paper. To serve, divide the Spanish beans between 4 bowls, top with some cauliflower and a charred lemon wedge in each, then scatter over the crispy chorizo and parsley. 

    Your recipe note

    Edit your recipe note

    This recipe appeared in Waitrose & Partners Health, New Year 2020 issue

    Comments

    Average user rating

    5 stars

    Glossary