LYDIA SCHIAVELLO

  • olive oil 3 tbsp

  • spring onions 1 bunch, chopped

  • Swiss chard 200g, stems chopped, leaves shredded

  • garlic 2 cloves, crushed

  • smoked paprika ½ tsp

  • chicken stock 300ml

  • large butter beans 660g jar, drained and rinsed

  • cod 2 skinless fillets

  • plain flour 1 tbsp, seasoned

  1. Heat 2 tbsp oil in a pan. Cook the spring onions, chard stems and garlic for 5 minutes or until the chard stems start to become tender. Stir in the paprika, stock and chard leaves, cover and simmer for 3 minutes. Add the butter beans and heat gently for 2-3 minutes.

  2. Dust the cod in the flour, then fry in a separate frying pan in 1 tbsp of oil for 3 minutes each side until golden. Serve with the bean and chard stew.

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LYDIA SCHIAVELLO PTY LTD - ABN 63869466971 - COPYRIGHT 2020 - ALL RIGHTS RESERVED

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