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White Coco Bean Puree with Pan Fried Fish

White Coco Bean Puree with Pan Fried Fish

Serves 4

4 fillets of fresh white fish (trevally works well)
½ cup Sabarot white coco beans
100 g pancetta , diced 
1 onion, finely chopped
2 cloves garlic, finely chopped
150 mls Salvagno Organic Extra Virgin Olive Oil , plus extra for frying

200 mls Sabato Chicken Stock

6 sprigs rosemary, tied together with string

Zest of 1 lemon cut into strips

½ Tbsp La Chinata Smoked Paprika Hot

Italian parsley to garnish


Cook the beans in unsalted simmering water for 80-90 minutes until very tender.  Drain.

Fry the pancetta in a little EVO until crisp; remove from the pan and drain.

Add the onion and garlic to the pancetta drippings and fry gently until just coloured.

Add smoked paprika, ¾ of the drained beans, rosemary, lemon zest, EVO and chicken stock. Simmer gently for another 30 minutes.  

Remove the rosemary and lemon zest and blitz with a stick blender until smooth. 

Pass through a sieve and return to the clean pan with the remaining beans and ½ of the pancetta lardons.

Pan fry the fish fillets and serve with some puree, garnish with the remaining pancetta and Italian parsley.


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