Cod and Bean Stew with Paprika
Cod and Bean Stew with Paprika
 Prep Time ~ 35 mins | Cooking Time ~ 35 mins |
 Approx Cost ~ £9 |  Difficulty ~ Easy |
 Freeze ~ Yes |  Serves ~ 6 |
Tips ~ Saffron can be very expensive so you can use a pinch of tumeric to give this stew the same yellow colour.
Ingredients
1 large red pepper
45ml / 3tbsp olive oil
4 rashers streaky bacon
4 garlic cloves, finely chopped
1 onion, sliced
10ml / 2 tsp paprika
5ml / 1 tsp smoked paprika
Large pinch saffron threads, soaked in 45ml / 3 tbsp hot water
400g / 14oz can lima beans or haricot beans, drained and rinsed
600ml / 1 pint fish stock and 60ml / 4 tbsp Thai fish sauce
6 plum tomatoes, quartered
350g / 12oz fresh skinned cod fillet, cut into large chunks
Salt and pepper
45ml / 3 tbsp chopped fresh coriander
Method
- Preheat a grill to high setting. Halve the red pepper and remove the core and seeds. Place cut side down on the grill pan and grill for about 10 minutes until the skin is charred.
- Put the pepper into a plastic bag and seal for 10 minutes to steam. Remove from the bag, peel off the skin and discard. Chop into large pieces.
- Roughly chop the bacon.
- Heat the oil in a pan, add the bacon and garlic. Fry for 2 minutes, then add the sliced onion.
- Cover the pan and cook for about 5 minutes until the onion is soft. Stir in the paprika, saffron and its soaking water, salt and pepper.
- Stir the beans into the pan and add just enough stock to cover. Bring to the boil and simmer uncovered for about 15 minutes, stirring occasionally to prevent sticking.
- Stir in the chopped pepper and tomato quarters. Drop in the cubes of cod and bury them in the sauce. Cover a simmer for 5 - 7 minutes or until cooked.
- Stir in the coriander. Serve the stew in warmed soup plates or bowls, garnished with extra coriander if liked, and eat with lots of crusty bread.