Apparently this dish is called fish-rizo because the seasoning resemble chorizo! I'm not sure that's try but it was a very flavourful dish. I couldn't keep my fish chunks whole, they rather disintegrated, if anyone knows how to keep them whole let me know, but this was till a lovely dish
Fish-rizo with Broad Beans
(from River Cottage Light and Easy - Hugh Fearnley-Whittingstall)
700g white fish fillets - pollack, coley, whiting haddock, cut into chunks
1 tbsp paprika
1 tsp smoked paprika
small pinch cayenne pepper
2 tsp fennel seeds
2 garlic clove, sliced
2 tbsp oil
150g cooked broad beans
juice 1/2 lemon
Put the fish into a bowl with the spices, garlic and oil. Add a pinch of salt and mix so that the fish is covered. Leave for up to half an hour in the fridge if you have time.
Heat a large frying pan over a medium high heat. Add a little oil, then the fish, cook tossing often, for 4-5 mins, until cooked through. Stir in the broad beans and cook for another min. Squeeze over the lemon juice and remove from the heat.
Divide between bowls and sprinkle over the mint.