José Pizarro’s seared saffron monkfish with black-eyed beans

José Pizarro’s seared saffron monkfish with black-eyed beans
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
470kcals
Fat
21.2g (3.2g saturated)
Protein
41.6g
Carbohydrates
25.2g (6.3g sugars)
Fibre
6.6g
Salt
0.2g
Calories
470kcals
Fat
21.2g (3.2g saturated)
Protein
41.6g
Carbohydrates
25.2g (6.3g sugars)
Fibre
6.6g
Salt
0.2g

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. Meanwhile, in a small pan, gently heat 2 tbsp of the oil with the saffron over a low heat, then set aside to infuse.
  4. 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.
  5. 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.

delicious. tips

  1. 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.”

Recipe By

José Pizarro

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