Spanish Cod Stew with Piquillo Peppers and White Beans
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1.5 pounds cod fillets, cut into 2-inch chunks
- 12 ounces jarred piquillo peppers, sliced into strips
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 can (14 ounces) diced tomatoes
- 4 cups fish stock
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until softened.
- Stir in the minced garlic and smoked paprika. Cook for 1 minute until fragrant.
- Add the diced tomatoes, piquillo peppers, and bay leaf. Cook for 3 minutes, stirring occasionally.
- Pour in the fish stock and bring the mixture to a simmer. Add the drained white beans, salt, and black pepper. Simmer for 10 minutes to let the flavors blend.
- Gently add the cod chunks to the pot. Cover and cook for 6 to 8 minutes until the fish flakes easily.
- Remove the bay leaf, sprinkle with chopped parsley, and serve.
Notes
Simmer the stew gently after adding the cod so the fish stays in large pieces instead of breaking apart. Leftovers keep well in the fridge for two days and reheat best over low heat with a splash of extra stock to loosen the broth. If piquillo peppers are hard to find, roasted red peppers work in their place but will give a milder flavor.
Course: Main Course
Cuisine: Spanish
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Cuisine: Spanish
Equipment: Large pot, Wooden spoon, Knife, Cutting board