Spain on a Fork > All Recipes > Main Dishes > Hearty Pinto Bean & Cod Stew | EASY & Delicious 40 Minute Recipe
All Recipes, Main Dishes / November 27, 2023

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

This Hearty Pinto Bean & Cod Stew, known as Guisado de Alubias Pintas con Bacalao, is what heart-warming comfort food is all about. We´re talking a ton of great textures & flavors, easy to make and all done in 40 minutes using just one pan.

Hearty Pinto Bean & Cod Stew
To make this recipe I used canned pinto beans. Just to make things quicker and easier. However, you can use dried pinto beans if you like. Just soak them in plenty of water overnight and then simmer the following day for 1 to 2 hours or until tender.

Hearty Pinto Bean & Cod Stew
For the liquid, I used fish broth, which is what´s typically used to make this recipe. If you can´t find fish broth in your area, you can also use chicken, beef or even vegetable broth. For the fish I used cod fillets I bought frozen and thawed out, but any firm white fish will work.

Hearty Pinto Bean & Cod Stew

TIPS & TRICKS to Make this Recipe: This stew will hold for up to 2 to 3 days in the fridge. It also freezes well. You just might need to add in some broth or water when reheating so the stew doesn´t dry up.

Hearty Pinto Bean & Cod Stew

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA
SAFFRON
SPANISH FISH BROTH

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Watch the Video Below on How to Make this Hearty Pinto Bean & Cod Stew

Hearty Pinto Bean & Cod Stew
5 from 2 votes
Print

Hearty Pinto Bean & Cod Stew

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 35 minutes
Servings 4
Calories 452 kcal
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 2 tbsp extra virgin olive oil 35 ml
  • 1 small onion
  • 5 cloves garlic
  • 1 carrot
  • 1/2 tsp sweet smoked Spanish paprika 1.25 grams
  • 1/2 tsp dried thyme .50 grams
  • 2 tomatoes
  • 2 potatoes (medium in size)
  • 2 cans pinto beans 15.5 oz / 440 grams each
  • 3 1/2 cups fish broth 900 ml
  • 1/4 tsp saffron threads .17 grams
  • 2 cod fillets 7 oz / 200 grams each
  • pinch sea salt
  • dash black pepper
  • handful chopped fresh parsley

Instructions

  1. Finely chop the onion, roughly chop the garlic, cut the carrot (peeled) into small bite-sized pieces, cut the potatoes (peeled) into 3/4 inch (2 cm) thick bite-sized pieces and drain the cans of pinto beans into a colander and rinse under water

  2. Heat a stock pot with a medium heat and add in the olive oil

  3. After a couple of minutes add in the chopped onion, garlic and carrot, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika and dried thyme, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix together and then simmer without mixing

  4. Once the grated tomato has slightly thickened, about 3 minutes, add in the chopped potatoes, drained pinto beans, fish broth and saffron, raise to a high heat and gently mix together, when it comes to a boil, place a lid on the pan and lower to a low-medium heat

  5. In the meantime, pat the cod fillets dry with paper towels, then season with sea salt & black pepper and cut each fillet into 3/4 inch (2 cm) thick bite-sized pieces

  6. Once the potatoes are cooked through in the stew, about 20 minutes of simmering, gently push down on the stew with a potato masher or fork, this is to help thicken the stew, then add in the pieces of cod, gently mix them into the stew, place the lid back on the pan and simmer for another 3 to 4 minutes or until the cod is cooked through

  7. Transfer into shallow bowls and garnish with chopped parsley, enjoy!

Recipe Notes

Get the Saffron and Spanish Paprika I used to make this Recipe

Nutrition Facts
Hearty Pinto Bean & Cod Stew
Amount Per Serving
Calories 452 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 43mg14%
Sodium 1015mg44%
Potassium 1791mg51%
Carbohydrates 57g19%
Fiber 14g58%
Sugar 6g7%
Protein 35g70%
Vitamin A 3230IU65%
Vitamin C 31mg38%
Calcium 161mg16%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

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10 Comments

  1. Owen Schierenbeck

    Albert,
    Another winner recipe. I don’t recall eating this when I lived in Cadiz, actually Rota. Thank you, so much, for making Espana cuisine available to us in the USA. We are most fortunate to have a source, like you, to bring these recipes into our lives.
    God’s blessings,
    Owen
    .

    31 . Jan . 2024
    • Spain on a Fork

      So happy you enjoyed it! This dish is more typical of the north of Spain 🙂 Much love!

      31 . Jan . 2024
  2. Alison

    5 stars
    What a Fantastic stew! Though getting the saffron into the 1/4 tsp measuring spoon is akin to herding cats. 😆

    This is a KEEPER! Thank you so very much!

    15 . Dec . 2023
    • Spain on a Fork

      lol…..Glad you enjoyed it! Much love 🙂

      16 . Dec . 2023
  3. Serena Gonzalez

    My husband made this for tge fiur if us. Needless to say it was so good they ate it all not realizing I hadn’t had a bowl yet. A new favorite weeknight dinner!

    03 . Dec . 2023
    • Spain on a Fork

      So happy to hear that! Thanks for the comment 🙂 Much love

      03 . Dec . 2023
  4. Tomi

    5 stars
    I made this last night. I followed your recipe exactly except that I decided to pan sear the cod before adding it to the stew for added taste and interest. I added paprika and a little salt while it sizzled in butter. Perfect meal because it was 22 F outside! Delicious, and we had exactly one bowl leftover for today. This one is a keeper. Thanks for sharing.

    01 . Dec . 2023
    • Spain on a Fork

      Glad you all enjoyed it! Much love 🙂

      01 . Dec . 2023
  5. Ramya

    Cant wait to make this soon for me can i use tofu and vegetable broth i never had hearty pinto bean and cod stew before perfect for my after office meals love your recipes as always brightens up my day everyday after work

    28 . Nov . 2023
    • Spain on a Fork

      Sounds great Ramya! Thanks for the comment 🙂 Much love

      28 . Nov . 2023

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