Waitrose and Partners
Spanish-style beans with cod and prawns

Spanish-style beans with cod and prawns

This Spanish-style stew is simply delicious all year round. The cod loin absorbs all the flavour of the rich chorizo, accompanied with crispy cauliflower and creamy butter beans. 

3 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • ½ x 1 large cauliflower, 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
  • 1 handful flat leaf parsley, roughly chopped

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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,589kJ/ 378kcals

Fat

13g

Saturated Fat

3.8g

Carbohydrates

18g

Sugars

7.7g

Fibre

7.5g

Protein

43g

Salt

1.1g

Book a slot to see product availability at your nearest Waitrose & Partners store

Book a slot
Rating details

Rate this recipe

Select your rating

Overall rating (3/5)

3 out of 5 stars1 rating