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
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
