Jamon wrapped cod with borlotti bean stew
Ingredients
- 400g dried borlotti beans or 1 x 400g tin of borlotti beans
- 2 red peppers
- 3 cloves of garlic
- ½ a bunch of fresh flat-leaf parsley
- 200g coarse dried breadcrumbs
- 1 tablespoon smoked paprika
- olive oil
- 15 thin slices jamón ibérico or prosciutto
- 900g rectangular-shaped fillet of cod, skin off and pin-boned boned, from sustainable sources
- 4 fresh bay leaves
- 250g kale
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