Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
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!
Rate & Review
{{id}}
Tags
VIEW MORE TAGS VIEW LESS TAGSSweet Potato Falafal with Coleslaw
Chicken Satay with Sesame-Cucumber Salad
Banana, Orange & Ginger Smoothie
Singapore Laksa and Spicy Seafood Noodle Soup
Avocado & Lime Dip
Recommended Recipes
{{name}}