Hearty Cod Stew with White Beans and Herbs

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Course Soup

Cuisine Mediterranean

Servings 4 people

Equipment

Large Pot
Knife
Cutting Board

Ingredients

1 pound cod fillets, cut into chunks
2 cans (15 ounces each) white beans, drained and rinsed
1 onion, diced
2 garlic cloves, minced
4 cups vegetable broth
2 tablespoons olive oil
1 teaspoon dried thyme
2 tablespoons chopped fresh parsley
Salt and black pepper to taste

Instructions

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the vegetable broth, then add the white beans, dried thyme, salt, and black pepper. Bring the mixture to a simmer.
Add the cod chunks to the pot. Cook gently for 6 to 8 minutes until the fish turns opaque and flakes easily with a fork.
Remove the pot from the heat and stir in the chopped parsley.

Notes

Simmer the stew gently after adding the cod so the fish stays in nice pieces instead of breaking apart. Leftovers keep well in the fridge for two days and reheat best over low heat with a splash of broth to loosen the texture. If you want a thicker broth, mash a few beans against the side of the pot before adding the fish.

Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Knife, Cutting Board