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

This Spanish Fish and Butter Bean Stew, known as Guiso de Bacalao y Judiones, is what simple and delicious food is all about. We’re talking a ton of flavors, super easy to make, and it comes together in about 20 minutes. But the best part? It’s all done using just one pan for an easy clean up.

To make this recipe, I used canned butter beans. You can also use dried butter 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. If you can’t find butter beans in your area, any other type of white beans will work.

As for the fish, I used cod fillets I bought frozen and thawed out. You can also use fresh cod here. As well as any other type of firm white fish. Such as halibut, white sea bass, or even hake. Which is known as merluza in Spain.

TIPS & TRICKS to Make this Recipe: This stew will hold for up to 3 days in the fridge and freeze for up to 3 months in an airtight container. Just add in some water or broth when reheating if it looks too dry.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make this Spanish Fish and Butter Bean Stew

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Spanish Fish and Butter Bean Stew | Guiso de Bacalao y Judiones

Course Main Course, Stew

Cuisine Spanish

Prep Time 5 minutes

Cook Time 20 minutes

Servings 4

Calories 365 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1 medium onion
• 6 cloves garlic
• 1 green bell pepper
• 1 tbsp red wine vinegar 15 ml
• 2 tsp sweet smoked Spanish paprika 5 grams
• 2 cans diced tomatoes 15 oz / 425 grams each
• 1 can butter beans 15.5 oz / 440 grams
• 3 cod fillets 7 oz / 200 grams each
• sea salt & black pepper
• chopped parsley for garnish

Instructions

1. Drain the canned butter beans into a colander and rinse the beans under water, finely chop the onion, roughly chop the garlic, and finely chop the green bell pepper

2. Heat a large fry pan with a medium heat and add in the olive oil

3. After a couple of minutes add in the chopped vegetables, mix continuously, after 5 minutes and the vegetables are lightly sauteed, add in the red wine vinegar and paprika, quickly mix together, then add in the canned diced tomatoes, drained butter beans, and season with sea salt & black pepper, mix together and then simmer

4. In the meantime, add the cod fillets over some paper towels and pat dry, then season with sea salt & black pepper, and then cut each fillet into bite-sized pieces

5. After simmering the tomatoes and beans for 5 minutes, add in the pieces of fish, gently mix together, then place a lid on the pan and lower the fire to a low-medium heat, simmer for 5 minutes or until the fish is cooked through, then remove from the heat

6. Serve directly out of the pan or transfer into shallow bowls, garnished with chopped parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil that I used to make this Recipe

Nutrition Facts

Spanish Fish and Butter Bean Stew | Guiso de Bacalao y Judiones

Amount Per Serving

Calories 365 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 64mg21%

Sodium 653mg28%

Potassium 1391mg40%

Carbohydrates 31g10%

Fiber 9g38%

Sugar 7g8%

Protein 35g70%

Vitamin A 912IU18%

Vitamin C 49mg59%

Calcium 133mg13%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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