Spanish Fish and Butter Bean Stew | Easy 20 Minute ONE-POT Recipe

By Spain on a Fork · 20 min

Ingredients

Instructions

1. Drain and rinse the butter beans. Finely chop the onion and green pepper, roughly chop the garlic.
2. Heat olive oil in a large frying pan over medium heat.
3. Add the chopped vegetables and cook, stirring, for about 5 minutes until lightly softened. Add the red wine vinegar and paprika, stir briefly, then add the diced tomatoes and butter beans, season with salt and pepper, and simmer.
4. Pat the cod dry on paper towels, season with salt and pepper, and cut each fillet into bite-sized pieces.
5. After the tomatoes and beans have simmered for 5 minutes, add the fish, stir gently, cover, lower to medium-low heat and simmer for 5 minutes or until the fish is cooked through. Remove from the heat.
6. Serve from the pan or in shallow bowls, topped with chopped parsley.

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

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