1 can borlotti (cranberry) beans (can substitute cannellini or pinto beans)

2 red peppers

3 cloves of garlic, finely chopped

½ lb kale, roughly chopped

½ a bunch of fresh flat-leaf parsley, finely chopped

2 cups coarse breadcrumbs

1 tablespoon smoked paprika

olive oil

15 thin slices jamón ibérico or prosciutto

2 lbs rectangular-shaped fillet of cod, skin off

6 dried bay leaves

 

Preheat the oven to 450˚F.  Rinse beans and drain in a colander. Place the red peppers on a baking tray and roast for 30 minutes, or until tender and the skins have blackened.

 

Remove from the oven and place in a sealable bag. Shake for a bit, then leave for 5 minutes or until the bag is filled with steam. Tip the peppers onto a wooden board and remove the skins and seeds with your fingers or a knife. Roughly chop the peppers and place in a bowl; set aside. Lower the oven to 400˚F.

 

Using a pestle and mortar, pound the breadcrumbs, garlic, parsley and half of the paprika for a few minutes. Transfer to a bowl, add 2 tablespoons of oil and season generously.

 

Arrange the jamón slices on a large wooden board so that they overlap, then place your cod in the middle. Spoon the breadcrumb mixture along the length of the cod on each side, then fold the meat slices over the top, creating a log-shaped parcel. Tie up tightly with string, tucking a bay leaf under each knot.

 

Transfer to a lightly oiled baking tin and drizzle with a little olive oil. Roast for 30 minutes, or until the cod is cooked and the jamón is crisping up.

 

Meanwhile, heat 2 tablespoons of oil in a saucepan over a medium heat. Add the borlotti beans, peppers and kale. Season and add the rest of the paprika. Lower the heat and simmer, stirring occasionally, for 12 to 15 minutes, then transfer to a platter.

 

Place the cod parcel on top and serve immediately, cutting the cod into thick slices with a sharp knife.

 

Serves 4

 

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Printable version

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Original recipe