This White Bean Stew is Spain's Best-Kept Recipe | Alubias con Bacalao

By Spain on a Fork · 40 min

Ingredients

Instructions

1. Cut the onion into 4 even pieces, cut each celery stick into 3 pieces, and cut the carrots into small chunks.
2. Put the vegetables in a stockpot, add just enough water to cover them, season generously with salt, and bring to a high heat.
3. Cook for 15 to 20 minutes until the vegetables are just tender, then drain through a fine sieve set over a heatproof bowl, keeping the cooking water.
4. While the vegetables cool, drain the jarred beans in a colander and rinse them.
5. When the vegetables are cool enough to handle, put them in a tall container with a small handful of the rinsed beans and 1/4 cup (60 ml) of the reserved cooking water. Blend with a hand blender until smooth (a food processor or stand blender also works).
6. Heat the same stockpot over medium heat and add the olive oil.
7. After a couple of minutes, add the chopped garlic and stir constantly. When it smells fragrant after 30 seconds to 1 minute, add the sherry vinegar and thyme and stir quickly.
8. Add the vegetable puree, the rinsed white beans and season with salt and pepper. Stir gently, then add 2 cups (480 ml) of the reserved cooking water and the bay leaf, and raise to high heat, stirring gently.
9. Pat the cod fillets dry on paper towels, season them with salt and pepper, and finely chop them.
10. When the broth boils, add the chopped cod and stir. Cover, reduce to low-medium heat and simmer for 5 minutes, until the fish is cooked through.
11. Ladle into shallow bowls and garnish with fresh parsley.

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

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GarlicOnionCarrotCeleryCodWhite bean