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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. 

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  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

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  • 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


  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.


Typical values per serving when made using specific products in recipe


1,589kJ/ 378kcals



Saturated Fat












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3 out of 5 stars1 rating