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