Saffron Beans + Cod
Saffron Beans + Cod
Rated 5.0 stars by 2 users
Ingredients
2 tbsp olive oil, plus extra to serve
1/2 fennel, diced
1/2 onion, diced
3 garlic clove, sliced
1 x 700g jar of Bold Bean Co Queen Butter Beans with their bean stock (or 2 x 400g tins with 200ml veg stock)
A pinch of Saffron
1tsp sweet smoked paprika
80g cod loin, cut into pieces
A small bunch of fresh chives, finely chopped
A small bunch of parsley, roughly chopped
Crusty bread
Aioli
Serving Suggestions
Directions
To start, fry off your fennel, onion and garlic in a heavy bottomed pan with plenty of good quality olive oil.
Next, add in your beans with their bean stock (or tins with veg stock) saffron and smoked paprika. Bring that to a simmer and reduce down by half, roughly 3-4 minutes.
At this point, add in the cod and place a lid on your pot for 8 minutes, or until your cod is fully cooked.
Add your parsley, chives & a big pinch of salt, gently stir this around the pot, as the cod will be very delicate.
Plate up with a bit of aioli ( optional) and a good amount of olive oil.
