Spanish Haddock & Butter Bean Stew

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Boil a kettle

Peel and finely chop the brown onion[s]

Chop the carrot[s] finely (no need to peel!)

Heat a large, wide-based pan (preferably non-stick) with a matching lid, with a generous drizzle of olive oil over a medium heat

Once hot, add the chopped onion and carrot with a pinch of salt and cook for 4-5 min or until softened

Meanwhile, peel and chop the garlic finely

Dissolve 1/2 [1] vegetable stock cube and the tomato paste in 300ml [550ml] boiled water – this is your tomato stock

Once the vegetables have softened, add the smoked paprika and chopped garlic and cook for 2-3 min or until fragrant

Meanwhile, drain and rinse the butter beans

Once fragrant, add the Shaoxing wine and cook for 1 min or until evaporated

Add the drained butter beans, chilli flakes (Can't handle the heat? Go easy!), tomato stock and star anise and cook for 7-8 min or until the sauce has thickened to a stew-like consistency 

Meanwhile, add the focaccia to a baking tray

Put the tray in the oven and cook for 5 min or until warmed through

Once the stew has thickened, add the haddock bites and cook, covered, for 3-4 min or until cooked through