Description
Superb spanish comfort food
Ingredients
Scale
½ large cauliflower (500g), 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 or plum tomatoes in juice
100g cavolo nero or kale, leaves sliced
4 x 130g pieces cod loin
150g raw king prawns (or cooked – just add them at the very last minute to warm through)
½ x 190g pack chorizo, sliced
handful roughly chopped flat leaf parsley
Instructions
- Preheat the oven to 200°C, gas mark 6. Put the cauliflower 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 raw prawns, cover again and leave for a further 4-5 minutes until cooked through. If using ready cooked prawns just cook for 2 minutes, to warm them 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.
- Prep Time: 10
- Cook Time: 30
Nutrition
- Calories: 378