Pinto bean and cod stew

Finely chop the onion, roughly chop the garlic and cut the peeled carrot into small bite-sized pieces.

Cut the peeled, washed and dried potatoes into 2 cm bite-sized pieces. Use a waxy potato rather than a starchy one; it holds its shape better in stews.

Drain the pinto beans in a colander and rinse under water.

Heat a stock pot over medium heat with the extra virgin olive oil. After a couple of minutes add the chopped onion, garlic and carrot and stir continuously 3 to 4 minutes until lightly sauteed.

Add the sweet smoked Spanish paprika and the dried thyme and mix quickly to coat the vegetables.

Add the tomato sauce, season generously with sea salt and freshly cracked black pepper, mix through and simmer 3 to 4 minutes without stirring until slightly thickened.

Add the chopped potatoes, the drained pinto beans and the fish broth.

Add the saffron threads, turn the heat to high and mix gently.

Once it comes to a boil, put the lid on, lower to a low-medium heat and simmer about 20 minutes until the potatoes are cooked through.

Pat the cod fillets dry on paper towels, season with sea salt and freshly cracked black pepper and cut into bite-sized pieces.

Check a potato with a toothpick; it should go in easily but with some resistance. Lightly push down on the stew with a potato masher to thicken it.

Add the pieces of cod and gently mix them into the stew.

Put the lid back on and simmer another 3 to 4 minutes until the fish is cooked through.

Remove from the heat, transfer to a shallow bowl and top with fresh parsley.