Spanish-style beans with cod and prawns

Name: Spanish-style beans with cod and prawns
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 large cauliflower, broken into florets; 2 tsp olive oil; ½ tsp coriander seeds; ½ tsp cumin seeds; ½ tsp smoked paprika; 1 lemon, quartered; 1 garlic clove, finely chopped; 400 g can butter beans or cannellini beans, drained and rinsed; 400 g can cherry tomatoes in juice; 100 g cavolo nero, leaves sliced; 130 g pieces cod loin; 150 g raw king prawns; 190 g pack Cooks' Ingredients Chorizo; 1 handful flat leaf parsley, roughly chopped

This Spanish-style stew is simply delicious all year round. The cod loin absorbs all the flavour of the rich chorizo, accompanied with crispy cauliflower and creamy butter beans.

4 out of 5 stars(2) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

½ x 1 large cauliflower, broken into florets
2 tsp olive oil
½ tsp coriander seeds
½ tsp cumin seeds
½ tsp smoked paprika
1 lemon, quartered
1 garlic clove, finely chopped
400g can butter beans or cannellini beans, drained and rinsed
400g can cherry tomatoes in juice
100g cavolo nero, leaves sliced
4 x 130g pieces cod loin
150g raw king prawns
½ x 190g pack Cooks' Ingredients Chorizo
1 handful flat leaf parsley, roughly chopped

Preheat the oven to 200°C, gas mark 6. Put the caulifl ower in a roasting tin and drizzle with 1 tsp of the olive oil. Roughly crush the coriander and cumin seeds and scatter half over the cauliflower, along with ¼ tsp smoked paprika. Add the lemon quarters and toss everything together. Roast for 30 minutes until softened and slightly charred.
Meanwhile, heat a sauté pan and add the rest of the olive oil. Add the garlic and beans, plus the remaining spices, and stir for 1 minute, then pour in the tomatoes. Leave to bubble for 5 minutes, then stir in the cavolo nero. Pop the fish on top, cover with the lid and cook on a medium-low heat for 12-15 minutes until the fish turns opaque. Add the prawns, cover again and leave for a further 4-5 minutes until cooked through.
Cook the chorizo in a dry frying pan over a medium heat, until it’s crisp and the fat runs. Remove and drain on kitchen paper. To serve, divide the Spanish beans between 4 bowls, top with some cauliflower and a charred lemon wedge in each, then scatter over the crispy chorizo and parsley.

Typical values per serving when made using specific products in recipe