Flageolet Bean Stew with Fresh Prawns and Haddock
Dig out your cosiest knitted jumper, turn on the oven and let yourself be blown away by autumn's finest detectable produce. Autumn is officially here. Enjoy the first smells of roasted chestnuts and burning log fires. Look forward to its bountifulness and tuck into hearty roasts, steamy, hot soups and warm, scented spices.
Let fall into your kitchen and get excited about what autumn cooking has to offer to your eagerly awaiting taste buds, the Flageolet! Tender beans stewed with traditional Spanish spices and fresh seafood served with crusty oven-baked bread.
Serves 3-4 generous portions
Prep time:
Flageolet beans (MUST be soaked for at least 6-8 hours)
1 hour
Cooking time: 1 hour and 25 minutes
Difficulty: Medium
Ingredients:
500 grams haddock fillets
300 grams prawns, shelled and de-veined
200 grams flageolets, pre-soaked
1 large red pepper
1/2 large aubergine, chopped into chunks
1 small courgette, cut into chunks
3 medium plum tomatoes, cut into quarters
1 heaped tablespoon sweet paprika
3 large cloves garlic, thinly sliced
Freshly ground sea salt and pepper for garnish.
Olive oil
Ingredients (Haddock and Prawn Marinade):
1/2 teaspoon freshly ground sea salt and black pepper
2 small cloves of garlic, minced
A handful of fresh coriander and parsley, finely chopped
2 tablespoons olive oil
FIRST:
For best results, soak the flageolet for 6-8 hours in a metal bowl. Fill a container with cool water enough to cover the flageolet by three inches. Allow to soak at room temperature, adding more water if necessary. Before cooking, drain and rinse thoroughly in cold water.
Method:
Preheat the oven to 220ºC. Place the pepper onto a baking tray and drizzle with olive oil and a sprinkle of salt. Place in the oven to roast for about 45 minutes (until the skin blisters).
Meanwhile, in a pressure cooker add the pre-soaked flageolet and freshwater and cook on high heat for about 35-45 minutes until the beans soften (or according to the instructions on your pressure cooker).
After 45 minutes, carefully remove the air from the pressure cooker taking care when opening. In the same pot add a teaspoon of sea salt, a teaspoon of pepper, paprika and garlic and mix thoroughly. Start placing the tomatoes, aubergine and tomatoes into the pot and simmer on medium heat until the vegetables are tender (20-25 minutes).
While the flageolet stew simmers, carefully peel the skin off the red pepper and tear into thin strips and add to the stew along with any excess juices.
Stir in the marinated seafood and excess marinade to the stew and cook for another 10 minutes on a low heat. With warm, crusty bread, serve the dish after it has cooled for 5 minutes.
