Smoky Cod & Bean Stew

If you’re a fish or seafood lover then you really can’t go wrong with this recipe. The stew is made from peppers, tomatoes, different herbs and spices all of which enhances the flavour of the fish.

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Ingredients

onion 2 (sliced)
flat leaf parsley 1 handful (chopped)
roasted red peppers 150 g (sliced)
garlic cloves 4 (chopped)
cod fillet 360 g (chopped)
tomato purée 1 tbsp
ciabatta roll 1 ⅔ (sliced)
bay leaf 1
olive oil 2 tbsp
smoked paprika 1 ½ tsp
vegetable stock cube 1
cannellini beans 400 g (drained)

Method

Slice the onion. Chop the garlic. Thinly slice the roasted red pepper. Chop the parsley.
Cut the cod into equal-sized pieces and season with salt and pepper. Set aside.
Heat a large pan over a medium heat and add the olive oil. When hot, add the onions and gently sauté for 5–6 minutes, until they are softened and starting to colour. Stir in the garlic cloves, smoked paprika and tomato purée, and continue to cook for 1–2 minutes.
Make up the vegetable stock cube with 50ml boiling water per serving. Add the cannellini beans, roasted red pepper, stock and bay leaf. Bring to a simmer and cook uncovered for 15 minutes.
Stir the cod into the stew, return to a simmer and cook gently for 5 minutes, until the cod is cooked through. Stir in the parsley, and season to taste.
Divide between bowls and serve hot with slices of the ciabatta.

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Smoky Cod & Bean Stew

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