Ingredients
Preparation
- Chop the spring onion and the stems of the swiss chard. Shred the leaves of the chard and crush the garlic.
- Drain and rinse the beans.
- Heat 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.
- Cut the haddock into serving pieces. Dust the haddock 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.