Recipe
Cooking steps and ingredient details are being prepared.
Dinner recipe
Pescatarian tomato stew with cod fillets, butter beans, red pepper, spinach, smoked paprika, lemon, and parsley.
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Ingredients
wide lidded pan, grater, knife, chopping board
Method
Finely chop the onion, slice the red peppers, grate the garlic, drain and rinse the butter beans, chop the parsley, zest and juice the lemon, and pat the cod fillets dry.
Heat 1 tablespoon olive oil in a wide lidded pan over a medium heat. Cook the onion and red peppers with a pinch of salt for 6 to 7 minutes until softened and glossy.
Stir in the garlic, smoked paprika, black pepper, and lemon zest for 1 minute until fragrant.
Add the chopped tomatoes, butter beans, and 200ml water. Simmer uncovered for 8 to 10 minutes until the sauce is thick enough to spoon.
Season the cod fillets with a pinch of salt and black pepper, nestle them into the stew, cover, and cook gently for 6 to 8 minutes until the cod is opaque and flakes when pressed.
Fold the baby spinach, parsley, and 1 tablespoon lemon juice around the cod for 1 to 2 minutes until the spinach wilts, then serve in shallow bowls.
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