This hearty Fish and Butter Bean stew is swimming with tender flaky pieces of white fish, creamy butter beans and earthy kale. Wonderful ingredients all bubbled in a rich cherry tomato passata infused with Spanish seasonings and fresh rosemary. Quick and easy to make you can have this on the table in half an hour. For a dinner party you can jazz it up with prawns, mussels and calamari and really transport your guests to the sunny mediterranean.
Fish and Butter Bean Stew
For a dinner party you can jazz it up with prawns, mussels and calamari and really transport your guests to the sunny mediterranean.
- 1 onion
- 1 tbsp olive oil
- Sea salt
- 2 garlic cloves
- A handful of rosemary, leaves only
- 400g tin of butter beans
- A pinch of saffron
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 330ml passata
- 250ml hot water
- 100g kale
- 340g white fish fillet (your choice)
- Freshly ground pepper
Peel and finely chop the onion.
Warm a deep frying pan or pan on a medium heat for 1 min, then pour in 1 tbsp olive oil.
Add the chopped onion with a pinch of salt and fry for 5 mins, stirring every now and then.
While the onion is cooking, peel and grate or crush the garlic. Finely chop the rosemary leaves. Drain and rinse the butter beans.
When the onion has cooked for 5 mins, add the garlic add rosemary. Add a pinch of saffron, smoked paprika and ground cumin to the pan, and stir together for 1 min.
Pour in the passata and 250ml hot water
Bring up to a bubble, then add the butter beans.
Pop a lid on the pan and simmer for 6 mins.
Meanwhile, finely shred the kale, discarding any thick or dry stalks.
Cut any larger pieces of fish in half so they're all roughly the same size.
When the beans have cooked for 6 mins, add the kale and fish to the pan and gently stir.
Pop the lid back on the pan. Simmer for 5 mins till the fish is cooked though. It should flake easily when pressed with the back of a fork.
Taste the stew and add more salt or pepper if you think it needs it.
Spoon into a couple of warmed bowls and serve.
For this recipe the fish choice is all yours. We have used cod, hake and even mackerel. Our favourite by far is Monkfish as we love the meaty, lobster like texture. If you decide to use monkfish it works well if you pan fry it in olive oil and butter for a few minutes before adding to the the stew.
Spanish Fish and Butter Bean Stew needs a nice light red wine to compliment this dish. If you want a Spanish wine to try Rioja, many are made with Tempranillo grapes and pair well with seafood. On the other hand, seafood dishes work particularly well with dry rosés and red Grenache. As long as the wine isn’t too fruity or contain a lot of tannins, chances are it’ll work well your Spanish Stew dish. There are some great Spanish Wines at Naked Wines
Try some of our other rice based recipes: