Swordfish and tomatoes with white beans puree and toasted almonds

• 15 minutes to prepare • 30 minutes to cook • Serves 4

Jack and the Beanstalk III

 

Fish and beans might sound like an odd pairing, but you’re sure to become a fan after you try this swordfish and bean puree recipe teeming with white beans, tomato and almonds.
This was honestly one of the best things I have ever made. The stew is hearty, but not overwhelming. You can also serve this over some jasmine rice.

It's not completely veggie (there's swordfish in it) but to be honest, you don't necessarily need the fish in this. Everything else works so deliciously together you might even be able to do without it.

Here are ingredients for a 4-serving recipe:

400 g canned - already boiled - white beans
1 onion
600 g swordfish fillets
1 branch thyme
300 g cherry tomatoes
30 g almonds
EVO oil
salt and pepper

1. Place a large pan on a medium heat with 1 tablespoon of olive oil. Peel and finely slice the onion, then add to the pan and cook for 2 minutes or until golden
2. Add canned white beans without draining them. Go on with the cooking for 20 minutes
3. Meanwhile, clean the swordfish fillets: remove the skin, then cut them into 2-cm wide cubes
4. Grease a pan lightly with EVO oil and put it over medium heat. When the oil is hot, place the fish on it, chopped cherry tomatoes, and thyme, add a pinch of salt, and cook it for about 10 minutes, turning it so that the heat reaches it uniformly
5. Take another pan and put it over medium heat. Place the almonds - chopped - in it and let it toast until crunchy and golden
6. When the 20-minutes time has passed, add a pinch of salt and blend everything until you obtain a creamy puree. Keep warm
7. Finally, we just need to arrange our serving plates: spread the puree in 4 plates and lay in the middle swordfish and tomatoes. Grind some more pepper on top, garnish with toasted almonds and then bring it to the table

Nutrition Facts are detailed in the table below. Data is provided per serving.