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.
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.
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.
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.
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
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Join Me on Patreon!
Watch the Video Below on How to Make this Hearty Pinto Bean & Cod Stew
Hearty Pinto Bean & Cod Stew
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
-
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
-
Heat a stock pot with a medium heat and add in the olive oil
-
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
-
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
-
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
-
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
-
Transfer into shallow bowls and garnish with chopped parsley, enjoy!
Recipe Notes
Get the Saffron and Spanish Paprika I used to make this Recipe
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.
You May Also Like
Jake
08 . Mar . 2024This was fantastic. I made it pretty much as written, except for cooking some dried pinto beans, and it made three large meals. Definitely going into rotation. Thank you!
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
09 . Mar . 2024Owen Schierenbeck
Albert,
31 . Jan . 2024Another 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
.
Spain on a Fork
So happy you enjoyed it! This dish is more typical of the north of Spain 🙂 Much love!
31 . Jan . 2024Alison
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 . 2023Spain on a Fork
lol…..Glad you enjoyed it! Much love 🙂
16 . Dec . 2023Serena 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 . 2023Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
03 . Dec . 2023Tomi
01 . Dec . 2023I 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.
Spain on a Fork
Glad you all enjoyed it! Much love 🙂
01 . Dec . 2023Ramya
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 . 2023Spain on a Fork
Sounds great Ramya! Thanks for the comment 🙂 Much love
28 . Nov . 2023