Acclaimed chef José Pizarro shares his seared saffron monkfish with black-eyed beans recipe featured in his book The Spanish Home Kitchen – simple, seasonal recipes from his home. You'll be revisiting this one time and time again, as monkfish fillets are golden seared and served with a rich tomatoes and black-eyed bean salad.
Ingredients for 4:
- 4 x 200g monkfish fillets (see Easy Swaps)
- 150g black-eyed beans, soaked overnight in cold water
- 6 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, grated
- 50g coriander, stalks and leaves separated and chopped
- 1 tsp ground cumin
- 1 tsp dulce pimentón de La Vera (sweet smoked paprika)
- Good pinch cayenne pepper
- 400g large vine tomatoes, chopped
- 100ml vegetable stock
- Good pinch saffron threads
- Extra-virgin olive oil for drizzling
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 they are just tender. Drain well.
2. Return the now-empty saucepan to the hob and heat three tablespoons of the oil over a low heat. Add the onion and gently fry for 10 minutes until softened. Add the garlic, chopped coriander (cilantro) stalks and ground spices and fry for a few minutes more. Add the tomatoes and cook for another five 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 saucepan, gently heat two tablespoons of the oil with the saffron over a low heat, then set aside to infuse.
4. Heat the remaining one tablespoon of oil in a frying pan over a high heat. Add the monkfish and fry for four to five minutes on each side until golden and just cooked.
5. Stir the chopped coriander leaves through the beans and 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.
6. Enjoy!
