SPANISH BEANS WITH FISH | TRADITIONAL BEAN & SEAFOOD STEW RECIPE

Christmas Eve is fast approaching, so let me show you what we have to offer on the 24th. This flavorful bean and seafood stew is easy to make and promises to impress even the toughest of critics.

The great thing about this stew is that it's all cooked in just one of her pots, making cleanup super easy. As far as flavor goes, it actually comes together in just over 30 minutes, but it feels like it's been simmering for hours. Serve this stew with a crisp baguette and a bottle of Spanish wine for a delicious and hearty meal.

What really adds spice to this stew are the Spanish peppers, saffron, and a wonderful fish broth. For the seafood, I used purchased frozen and thawed cod fillet and raw shrimp. However, you can use fresh or other types of firm white fish if you prefer

Tips and tricks for this recipe:

This stew can be prepared in advance. Wait until you are ready to serve before adding the fish, otherwise it will be overcooked and chewy.

1. Heat a soup pot over medium heat and add olive oil.
2. Meanwhile, mince the onion, mince the garlic, mince the carrot, and mince the bell pepper.
3. Place the chopped vegetables in a soup pot and mix with the olive oil. After 4 minutes, when the vegetables are slightly steamed, add paprika and thyme, stir gently, add 2 finely grated tomatoes, mix and bring to a boil.
4. Meanwhile, drain the canned beans in a colander and rinse with cold water, setting aside 1/4 cup (45g) of the beans.
5. After 3-4 minutes, when the grated tomatoes have thickened, add the drained beans, season with sea salt and black pepper, mix briefly, add the broth and bay leaves, bring to a boil and cover the pot. and reduce heat to low. Medium heat.
6. While the stew is simmering, lightly pat the cod fillet with kitchen paper, season with sea salt and black pepper, cut into bite-sized pieces, lightly dry the shrimp, season with sea salt and black pepper, and season with shrimp. Cut into bite-sized pieces in half.
7. Once the beans have cooked for 10 minutes, remove the lid, add the seafood to the pot, mix and place the lid back into the stockpot.
8. Meanwhile, place the reserved beans in a mortar and pestle, along with the saffron, parsley, and a pinch of sea salt, and mash until a paste forms.
9. When the seafood is cooked for about 3-4 minutes, remove the lid, add the bean mixture to form a final mixture and remove from heat.
10. Pour into a shallow bowl, garnish with fresh parsley, and enjoy!