Spanish fish and butter bean stew
Spain on a Fork · ♥ 796 likes · 11K views · 6 min video
Read about fillet in the BrightCulinary Book
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Ingredients
Method
Techniques
- 440 g butter beans
Drain the butter beans into a colander and rinse under water.
- 1 whole onion
- 6 cloves garlic
- 1 whole green bell pepper
Finely chop the onion and green bell pepper and roughly chop the garlic.
- 3 tbsp extra virgin olive oil
Heat a large frying pan on medium and add the extra virgin olive oil.
After a couple of minutes add the chopped vegetables and mix continuously so they saute evenly without browning.
- 1 tbsp red wine vinegar
- 5 g sweet smoked Spanish paprika
After about 5 minutes, once the vegetables are lightly sauteed and the onions translucent, add the red wine vinegar and the paprika and mix quickly so the paprika does not turn bitter.
- 2 can diced tomatoes
- sea salt
- freshly cracked black pepper
Add the two cans of diced tomatoes and the drained butter beans, season with sea salt and black pepper, mix and simmer a few minutes. No sugar is added; the sweetness of the paprika balances the acid.
- 3 whole cod fillets
- sea salt
- freshly cracked black pepper
Pat the cod fillets completely dry on paper towels, season one side with sea salt and black pepper and cut each fillet into bite-size pieces.
Prepping the cod
After about 5 minutes, once the liquid from the tomatoes has slightly reduced, add the fish and mix gently so every piece is coated.
Put the lid on, lower to a low-medium heat and simmer 4 to 5 minutes until the fish is just cooked through.
- chopped parsley
Remove from the heat, serve from the pan or in dishes, and top with chopped parsley.