Spanish Beans with Fish is a bean and seafood stew is packed with flavors, easy to make and promises to impress even the toughest critics.

Serves 4

spainonafork.com

INGREDIENTS
1/4 cup extra virgin olive oil
1 small onion
6 cloves garlic
1 carrot
1 green bell pepper
2 tomatoes
1 tsp sweet smoked Spanish paprika
1 tsp dried thyme
15.5 oz can white beans
15.5 oz can kidney beans
3 cups fish broth
2 bay leaves
2 cod fillets 7 oz  each
15 raw jumbo shrimp (peeled & deveined)
2 tbsp chopped fresh parsley
1/4 tsp saffron threads
pinch sea salt
dash black pepper

INSTRUCTIONS
Heat a stock pot with a medium heat and add in the olive oil

Meanwhile, finely chop the onion, roughly chop the garlic, finely chop the carrot and roughly chop the green bell pepper

Add the cut vegetables into the stock pot, mix with the olive oil, after 4 minutes and the vegetables are lightly sauteed, add in the paprika and thyme, give it a quick mix, then add in the 2 tomatoes finely grated, mix together and simmer

Meanwhile, drain the cans of beans into a colander and rinse under cold water, reserve 1/4 cup (45 grams) of the beans and set aside

After 3 to 4 minutes and the grated tomato has thickened, add in the drained beans and season with sea salt & black pepper, gently mix together, then add in the broth and the bay leaves, raise to a high heat, once it comes to a boil place a lid on the stock pot and lower to a low medium heat

While the stew is simmering, pat the cod fillets dry with paper towels, then season with sea salt & black pepper and cut each fillet into bite-sized pieces, also pat the shrimp dry, season with sea salt & black pepper and cut each shrimp in half

After simmering the beans for 10 minutes remove the lid, add the seafood into the pan, give it a mix and place the lid back on the stock pot

Meanwhile, add the reserved beans into a mortar, along with the saffron, parsley and a pinch of sea salt, using a pestle pound down on until you form a paste like texture

Once the seafood is cooked through, about 3 to 4 minutes, remove the lid and add in the bean mixture, give it one final mix and then remove from the heat

Transfer into shallow bowls and garnish with fresh parsley

spainonafork.com

INGREDIENTS
2 tbsp extra virgin olive oil
1 small onion
4 cloves garlic
1 carrot
1 celery stick
1 tsp sweet smoked Spanish paprika
1 tsp dried thyme
14.5 oz canned diced tomatoes
15.5 oz canned white beans
15.5 oz canned red kidney beans
15.5 oz canned pinto beans
2 1/2 cups vegetable broth
1 cup long grain rice
handful fresh parsley
pinch sea salt
dash black pepper

INSTRUCTIONS

Add 2 cups (475 ml) cold water into a sauce pan, season generously with sea salt and heat with a high heat

Meanwhile, add 1 cup long grain rice into a sieve and rinse under cold running water, until the water runs clear underneath, roughly chop the onion, carrot & garlic and thinly slice the celery stick

Once the water comes to a boil, add in the rice, give it a quick mix, place a lid on the pan and lower to a low heat

At the same time, heat a stock pot with a medium heat and add in a generous 2 tbsp extra virgin olive oil

After 1 minute add in the chopped vegetables, mix with the olive oil, after 3 minutes and the veggies are lightly sauteed, add in 1 tsp sweet smoked Spanish paprika and 1 tsp dried thyme, quickly mix together, then add in the canned diced tomatoes and season with sea salt & black pepper, mix together and simmer

Meanwhile, add the canned beans into a colander and rinse under cold water

Once the juices from the canned diced tomatoes have thickened up, about 3 minutes, add in the drained beans and 2 1/2 cups of vegetable broth, raise the heat to a high heat and bring to a boil, then place a lid on the stock pot and lower to a low heat

After simmering the rice for 15 minutes (check package instructions on the rice you are using) and all the water has been absorbed by the rice, remove the sauce pan from the heat, using a fork gently fluff the rice and then set aside

After simmering the bean stew for 18 to 20 minutes and the stew has thickened, remove from heat

Transfer some of the bean stew into a shallow bowl, add some of the rice over the stew and sprinkle with freshly chopped parsley

Add sausage

Serves 2-4