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Smoky butter beans with fish and rice
Serves 4 Starters and mains
Ingredients
- 60ml olive oil
- 1 small brown onion, finely chopped
- 1 small red pepper, finely chopped
- 2 garlic cloves, sliced
- 1–2tbsp fire-roasted chilli salsa (see recipe linked), or shop-bought chipotle in adobo
- 2tsp sweet smoked paprika
- 1tbsp ground cumin
- 200g basmati or long-grain rice
- 1 x 400g can crushed tomatoes
- 800ml good-quality vegetable or chicken stock
- 500g skinless boneless ling fillet, or any other firm white fish
- 1 x 400g can butter beans, rinsed and drained
- handful flat-leaf parsley leaves, roughly chopped
- handful mint leaves, roughly chopped, plus extra whole leaves to serve
- 2tbsp extra virgin olive oil
- juice 1 lemon
- 1tbsp za’atar (optional)
- 130g natural Greek-style yoghurt
Method
Place a large shallow casserole dish or frying pan over a medium-high heat and add the olive oil, onion, pepper, garlic and a good pinch of salt and pepper. Cook, stirring often, for 4 minutes until the vegetables are soft, then add the chilli salsa or chipotle, the paprika and cumin and stir through. Cook for 1 more minute, then add the rice, crushed tomatoes and stock, and bring to the boil.
Reduce the heat to a simmer and cook the vegetables and rice for 6 minutes, stirring often, until the rice is partially cooked.
Lightly season the fish with salt and pepper, then nestle it among the vegetables and rice, giving the pan a gentle shake to allow the fish to settle in. Spoon some sauce over the fish, then cover the pan with a lid and cook for around 6 minutes. Remove the pan from the heat and allow the fish to rest for 5 minutes.
Meanwhile, put the butter beans in a bowl with the herbs. Dress with the extra virgin olive oil, lemon juice and a little salt and pepper and mix to combine.
Spoon the butter beans and dressing around the fish in bowls. Sprinkle with the za’atar (if using), and serve with the yoghurt and extra mint leaves.
This recipe featured in the October 2022 issue of Food and Travel. To subscribe, click here.
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