José Pizarro’s seared saffron monkfish with black-eyed beans
- June 2022
- Serves 4
- Hands-on time 45 min, plus overnight soaking. Simmering time 40-50 min
Celebrated chef José Pizarro shares one of his favourite family recipes, golden seared monkfish served with tomatoes and black-eyed beans.
Recipe from The Spanish Home Kitchen by José Pizarro (Hardie Grant £27), on sale 9 June.
- Dairy-free recipes
- Gluten-free recipes
- 21.2g (3.2g saturated)
- 25.2g (6.3g sugars)
- 150g black-eyed beans, soaked overnight in cold water
- 6 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, grated
- 50g coriander, stalks and leaves separated and chopped
- 1 tsp ground cumin
- 1 tsp dulce pimentón de La Vera (sweet smoked paprika)
- Good pinch cayenne pepper
- 400g large vine tomatoes, chopped
- 100ml vegetable stock
- Good pinch saffron threads
- 4 x 200g monkfish fillets (see Easy Swaps)
- Extra-virgin olive oil for drizzling
- Put the beans in a large saucepan and cover with cold salted water. Bring to the boil, then reduce to a simmer and cook for 40-50 minutes until just tender. Drain well.
- Return the now-empty saucepan to the hob and heat 3 tbsp of the oil over a low heat. Add the onion and gently fry for 10 minutes until softened. Add the garlic, chopped coriander stalks and ground spices, then fry for a few minutes more. Add the tomatoes and cook for another 5 minutes, then pour in the stock and season well. Return the drained beans to the pan and cook for 10-12 minutes.
- Meanwhile, in a small pan, gently heat 2 tbsp of the oil with the saffron over a low heat, then set aside to infuse.
- Heat the remaining 1 tbsp oil in a frying pan over a high heat. Add the monkfish and fry for 4-5 minutes on each side until golden and just cooked.
- Stir the chopped coriander leaves into the beans, then spoon into bowls. Drizzle with extra-virgin olive oil, then place a monkfish fillet in each bowl and drizzle over the saffron oil. Finish with a good grinding of black pepper and serve.
EASY SWAPS For a cheaper alternative to monkfish, try cod or halibut fillets – cook for about 3 minutes on each side until tender and flaking.
José says: “If you want something extra, fry some chorizo just before the onions: it will take the dish to the next level.”
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