White beans with monkfish and artichokes
Total time1 h 5 min Preparation and possible waiting 25 min · Cooking 40 min How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 40 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 5 min Preparation and possible waiting 25 min · Cooking 40 min How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 40 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 27 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
Recipe characteristics
Stew · Main course
Lunch
1 to 2 hours
Method
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Remove the tough outer leaves and tips from the artichokes, scoop out any hairy choke and quarter the hearts. Keep briefly in cold water while preparing the base. Chop the onion and garlic and cut the trimmed monkfish into approximately 3 cm cubes.
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Heat all 40 ml oil in a saucepan and soften the onion and garlic over a medium-low heat for 8 minutes.
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Add the grated tomato and cook for 5 minutes.
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Add the saffron, drained artichokes and stock. Season with the stated salt, allowing for the stock, and simmer for 15–20 minutes until the artichokes are tender.
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Add the cooked, drained beans and the monkfish. Simmer gently for 6–8 minutes until the fish reaches 63°C in the centre. Gently shake the pan rather than stirring vigorously so the beans stay intact.
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Remove from the heat, add the chopped parsley and rest for 5 minutes before serving.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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