Romesco Cod with Saffron and White Beans

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

4

Large Skinless Cod Fillets

4 cloves

Garlic

1

Small Onion

2 Tbsp

Extra-Virgin Olive Oil

1

Tomato

1

Large Red Bell Pepper

1 Tbsp

Canned Tomato Purée

1/2 Tbsp

Paprika

3 slices

Bread , stale

1 bunch

Saffron Threads

2 cups

Canned White Beans

2 Tbsp

Sherry Vinegar

Cooking Instructions

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Step 1

Preheat your oven to 200 degrees C (400 degrees F). Finely chop the Onion (1) and Garlic (2 cloves) . Chop the Tomato (1) .

Step 2

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 (2 cups) . Cover with fish stock and simmer for 10-15 minutes.

Step 3

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.

Step 4

Cut the crust off the Bread (3 slices) and cut it into small cubes. Place crushed Garlic (2 cloves) , bread cubes and half of Extra-Virgin Olive Oil (2 Tbsp) in a frying pan and toast it over a gentle heat.

Step 5

Add this mixture to the peppers and puree in a food processor. Add the Canned Tomato Purée (1 Tbsp) , Paprika (1/2 Tbsp) and Sherry Vinegar (2 Tbsp) . Whisk in the remaining olive oil using the whisk accessory to thicken the crust.

Step 6

Cover the crusted, Skinless Cod Fillets (4) with a spoonful of romesco crust and place on a baking tray. Bake for 15 minutes at 400 degrees F (200 degrees C).

Step 7

Divide the saffron-bean stew between 4 bowls and top with a fillet of romesco crusted cod. Serve and enjoy!