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

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.