Preheat your oven to 200 degrees C (400 degrees F). Finely chop the Onion (1) and Garlic (2 clove). Chop the Tomato (1).
For the bean stew, in a large pan, sweat the chopped onion and garlic 5 minutes. Add the chopped tomato, Saffron Threads (1 bunch) and Canned White Beans (15.5 ounce). Cover with fish stock and simmer for 10-15 minutes.
Roast the Red Bell Pepper (1) over a hot grill until the skin starts to blacken. Place in a bowl and cover well with cling-film. When cool, peel the skin off the peppers by hand, cut them in half and remove the seeds. Set aside.
Cut the crust off the Bread (3 slice) and cut it into small cubes. Place crushed Garlic (2 clove), bread cubes and half of Extra-Virgin Olive Oil (2 tablespoon) in a frying pan and toast it over a gentle heat.
Add this mixture to the peppers and puree in a food processor. Add the Canned Tomato Purée (1 tablespoon), Paprika (2 teaspoon) and Sherry Vinegar (2 tablespoon). Whisk in the remaining olive oil using the whisk accessory to thicken the crust.
Cover the crusted, Skinless Cod Fillet (4) with a spoonful of romesco crust and place on a baking tray. Bake for 15 minutes at 400 degrees F (200 degrees C).
Divide the saffron-bean stew between 4 bowls and top with a fillet of romesco crusted cod. Serve and enjoy!