Smoky Cod and White Bean Stew
Cod fillets simmered in a smoky paprika and tomato water with white beans and chorizo. A one-pan Mediterranean stew that is warming, high in protein, and ready in under 45 minutes.
- Total
- 32 min
- Prep 10 · Cook 22
- Serves
- 1
- Difficulty
- Easy
You'll practice: Rendering fat · Simmering
- Savory
- Standard
- Mediterranean
- Stovetop
- One pan
Instructions
-
Pat the cod dry with paper towel and season both sides with 0.25 tsp salt and 0.25 tsp black pepper. Set aside.
~3 min
Salting cod ahead seasons the flesh and helps it stay moist during cooking.
-
Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 40 g chorizo cut into 1 cm cubes and cook until the fat renders and the edges crisp, about 3 minutes. Remove the chorizo with a slotted spoon and set aside on a plate.
~3 min
Rendering chorizo fat creates a flavorful base and crisps the edges.
Rendering fat Cook chorizo over medium heat until the fat melts out and the edges crisp; avoid high heat that burns the outside before the fat renders.
-
Add 150 g cherry tomatoes to the skillet and cook over medium-high heat until they blister and burst, about 5 minutes. Stir in 1 tsp smoked paprika and cook for 30 seconds until fragrant.
~5 min
Blistering tomatoes releases juices and blooming paprika in fat intensifies its smoky flavor.
Let the cherry tomatoes burst fully before adding the beans; their released juices become the base of the sauce and deepen the smoky flavor.
-
Add 150 g white beans and 100 ml water to the skillet. Bring to a gentle simmer and cook until the liquid reduces slightly and the beans are heated through, about 5 minutes.
~5 min
Simmering reduces the liquid so the sauce thickens and clings to the beans.
Simmering Keep the liquid at a gentle simmer, not a rolling boil, so the beans heat through without breaking and the cod cooks evenly.
-
Nestle the cod fillets into the simmering beans and tomatoes. Cover the skillet and cook until the cod is opaque and flakes easily with a fork, about 6 minutes.
~6 min
Covering traps steam, cooking cod gently and evenly so it stays moist.
If the cod is thick, cut it into two smaller pieces so it cooks evenly in the covered pan without drying out.
Simmering Keep the liquid at a gentle simmer, not a rolling boil, so the beans heat through without breaking and the cod cooks evenly.
-
Return the chorizo to the skillet and scatter 10 g chopped parsley over the top. Serve directly from the pan.
~2 min