Hearty Pinto Bean & Cod Stew | EASY & Delicious 40 Minute Recipe

By Spain on a Fork · 40 min

Ingredients

Instructions

1. Finely chop the onion, roughly chop the garlic, cut the peeled carrot into small bite-sized pieces, and cut the peeled potatoes into 2 cm (3/4 inch) bite-sized pieces. Drain and rinse the pinto beans.
2. Heat the olive oil in a stock pot over medium heat.
3. After a couple of minutes, add the onion, garlic and carrot and stir constantly for 3–4 minutes until the onion is translucent. Add the paprika and thyme and stir quickly.
4. Add the grated tomatoes, season with sea salt and black pepper, stir, then let simmer without stirring.
5. When the tomato has slightly thickened, after about 3 minutes, add the potatoes, pinto beans, fish broth and saffron. Raise to high heat and stir gently; once boiling, cover and lower to low-medium heat.
6. Meanwhile, pat the cod dry with paper towels, season with sea salt and black pepper, and cut each fillet into 2 cm (3/4 inch) bite-sized pieces.
7. When the potatoes are cooked through after about 20 minutes of simmering, gently mash the stew with a potato masher or fork to thicken it.
8. Add the cod pieces, stir gently into the stew, cover and simmer for another 3–4 minutes until the cod is cooked through.
9. Spoon into shallow bowls and garnish with chopped parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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GarlicOnionTomatoCarrotPotatoCodPinto bean