adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Jamon-wrapped cod with borlotti bean stew
0 Likes
Total Time:
2 hours 10 minutes
Hearty cod stew with winter flavors, sub in canned for dried borlotti beans if needed.
Ingredients:
  • 400 g dried borlotti beans or 1 x 400g tin of borlotti beans
  • 2 red peppers
  • 3 cloves of garlic
  • 250 g kale
  • ½ a bunch of fresh flat-leaf parsley
  • 200 g coarse breadcrumbs
  • 1 tablespoon smoked paprika
  • 15 thin slices jamón ibérico or prosciutto
  • 900 g rectangular-shaped fillet of cod skin off and pin-boned boned, from sustainable sources
  • 4 fresh bay leaves
Instructions:
  • For dried, soaked borlotti beans, drain and place in a large saucepan. Cover with water, bring to a boil, then simmer for 40 minutes. Preheat the oven to 220ºC. Drain beans, roast red peppers for 30 minutes, then peel and chop. Lower the oven to 200ºC. Make a breadcrumb mixture with garlic, parsley, and half the paprika. Spread jamón slices, place cod, add the breadcrumb mixture, fold the slices over to form a parcel, tie with string, and roast for 30 minutes. In a saucepan, heat oil, add beans, peppers, kale, paprika, and simmer for 12-15 minutes. Serve cod on top of the bean mixture, cut into slices, and enjoy.

Similar Recipes