Ingreadient :

• 150 g (5 oz) black-eyed beans, soaked overnight in cold water
• 6 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, grated
• 50 g (2 oz) coriander (cilantro), stalks and leaves separated and chopped
• 1 teaspoons ground cumin
• 1 teaspoon sweet smoked pimentón de la Vera
• good pinch of cayenne pepper
• 400 g (14 oz) large vine tomatoes, chopped
• 100 ml (3½ fl oz/scant ½ cup) vegetable stock
• Good pinch of saffron threads
• 4 x 200 g (7 oz) monkfish fillets
• Extra virgin olive oil, for drizzling
• Sea salt and freshly ground black pepper

Direction :

1. Put the beans in a large saucepan and cover with cold salted water. Bring to the boil, then reduce to a simmer and cook for 40–50 minutes until they are just tender. Drain well.
2. Return the now-empty saucepan to the hob and heat 3 tablespoons of the oil over a low heat. Add the onion and gently fry for 10 minutes until softened. Add the garlic, chopped coriander (cilantro) stalks and ground spices and fry for a few minutes more. Add the tomatoes and cook for another 5 minutes, then pour in the stock and season well. Return the drained beans to the pan and cook for 10–12 minutes.
3. Meanwhile, in a small saucepan, gently heat 2 tablespoons of the oil with the saffron over a low heat, then set aside to infuse.
4. Heat the remaining 1 tablespoon of oil in a frying pan over a high heat. Add the monkfish and fry for 4–5 minutes on each side until golden and just cooked.
5. Stir the chopped coriander leaves through the beans and spoon into bowls. Drizzle with extra virgin olive oil, then place a monkfish fillet in each bowl and drizzle over the saffron oil. Finish with a good grinding of black pepper and serve.