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Spanish-style beans with cod and prawns
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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
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.
This recipe appeared in Waitrose & Partners Health, New Year 2020 issue
Typical values per serving:
This recipe was first published in January 2020.