Spanish-style beans with cod and prawns

Name: Spanish-style beans with cod and prawns
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 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; 400 g can butter beans or cannellini beans, drained and rinsed; 400 g can cherry tomatoes in juice; 100 g cavolo nero, leaves sliced; 130 g pieces cod loin; 150 g raw king prawns; 190 g pack Cooks' Ingredients Chorizo; 1 handful flat leaf parsley, roughly chopped

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

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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

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.
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.
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.