1. For the bean stew, soften the onions and garlic for 5 minutes in a large pan. Add the tomatoes, saffron and white beans. Cover with fish stock and simmer for 10-15 minutes.
2. For the crust, roast the red pepper under a hot grill until the skin starts to blacken. Place in a bowl and cover well with cling-film. When cool, peel the skin off the peppers by hand, cut them in half and remove seeds.
3. Place the almonds, garlic, bread and half the olive oil in a frying pan and toast them over a gentle heat.
4. Add this mixture to the peppers and blend to a puree in the Braun Multiquick 5 hand blender’s chopper accessory. Add the tomato puree, paprika and sherry vinegar and whisk in the remaining olive oil using the whisk accessory to thicken the crust.
5. Cover cod with a spoonful of romesco crust and place on a baking tray. Bake the fish for 15 minutes at 200ºC. Divide the saffron-bean stew between 4 bowls and top with a fillet of romesco crusted cod.
While not absolutely essential, it’s traditional to use stale bread as part of this crust. To cut down on waste, I always recommend keeping old bread for tasty recipes like this. You can always make breadcrumbs and freeze them!
This recipe was prepared using the Braun Multiquick 5 hand blender with its chopper and whisk accessories.