Spanish white bean stew with cod (alubias blancas con bacalao)
Spain on a Fork · ♥ 1.3K likes · 17.1K views · 7 min video
Read about fillet in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 whole yellow onion
Cut the onion into four, the celery sticks into three each and the peeled carrots into chunks.
- 2 whole celery sticks
- 2 whole carrots
- water
- sea salt
Put the vegetables in a stock pot, barely cover with water, season generously with sea salt and cook over high heat 15 to 20 minutes until just tender.
Drain through a fine sieve into a heatproof bowl, reserving the cooking water.
- white beans
- 60 ml reserved cooking water
Blend the slightly cooled vegetables with a small handful of beans and 60 ml of the cooking water with a hand blender to a smooth puree.
- 60 ml extra virgin olive oil
- 4 cloves garlic
Heat the olive oil in a stock pot over medium heat; add the chopped garlic and stir 30 seconds to 1 minute until fragrant, without browning.
- 15 ml sherry vinegar
- ½ g dried thyme
- freshly cracked black pepper
Add the sherry vinegar and dried thyme and mix; add the vegetable puree and beans, season with sea salt and black pepper and mix gently.
- 480 ml reserved cooking water
- 1 whole bay leaf
Add 480 ml of the reserved cooking water and the bay leaf; turn to high heat.
- 7 oz cod fillets
Pat the cod fillets dry, season one side with salt and pepper and cut into bite-size pieces.
When the liquid boils, add the cod, mix gently, cover, lower to low heat and simmer about 5 minutes until the fish is just cooked.