Spanish Cod and Butter Bean Stew

Ingredients

• 3 tbsp extra virgin olive oil
• 1 onion finely chopped
• 1 red pepper sliced
• 6 garlic cloves finely chopped
• 2 tsp smoked paprika
• 1 tbsp red wine vinegar
• 1 1/2 tins quality chopped tomatoes 600g
• 1 tin butter beans drained
• 200ml vegetable stock
• 2 part‑baked white baguettes 300g total, to serve
• 2 packs skinless cod fillet pieces 500g
• 100g spinach
• 10g parsley chopped
• 3/4 tsp salt divided
• 1/2 tsp freshly ground black pepper

Method

1. Soften the onion and pepper

   Preheat the oven according to the baguette packet. Finely chop the onion and slice the red pepper. Heat the olive oil in a large deep frying pan or shallow casserole over medium heat, add the onion and pepper, and cook for 6–8 minutes until soft and starting to colour. While they cook, finely chop the garlic and drain the butter beans.

2. Add garlic, paprika and vinegar

   Stir in the chopped garlic and smoked paprika and cook for 1 minute until fragrant, then add the red wine vinegar and let it sizzle for a few seconds, stirring so the garlic and paprika do not catch.

3. Simmer the tomatoes and beans

   Add the chopped tomatoes, drained butter beans and vegetable stock. Bring to a gentle simmer and cook uncovered for 12–15 minutes, stirring now and then, until the sauce has reduced and looks thick and properly saucy rather than watery. Taste and season with about 1/2 tsp salt, adding less if the stock is already salty. Meanwhile, roughly chop the parsley.

4. Cook the cod in the sauce

   Put the baguettes in the oven now, according to the pack. Season the cod with the remaining 1/4 tsp salt and 1/2 tsp black pepper, then nestle the fillets into the sauce and spoon a little sauce over the fish. Cover and simmer gently for 3–4 minutes, then uncover and cook for a further 3–4 minutes until the cod is opaque and flakes easily and the sauce has tightened again.

5. Wilt in the spinach

   Stir the spinach through the sauce around the fish and cook for 1–2 minutes until just wilted.

6. Serve with the baguettes

   Scatter over a little parsley and serve with the warm baguettes for mopping up the sauce.

Made this recipe?

We'd love to know! Give it a tick.

I cooked this