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White Bean & Spinach Stew with Spanish Cod

Course Main Course
Cuisine Spanish
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 3 cloves garlic
  • 1/2 onion
  • 1/2 tsp Kiva sweet smoked paprika
  • 1/4 cup white wine
  • 2 cups spinach
  • 1 can diced tomatoes
  • 1 cup vegetable broth
  • 1 jar white beans
  • 1 14 oz/400 g cod fillet
  • pinch sea salt
  • pinch black pepper

Instructions

  1. Grab 1 small jar of cooked white beans (that equals about 1 cup), drain into a sieve and rinse under cold running water, reserve 2 cups of bagged spinach, reserve a 1/4 cup of white wine, reserve 1 cup of vegetable broth, finely mince 3 cloves of garlic, finely dice 1/2 onion, cut one 14 oz/400 g filet of cod into 1-inch thick pieces and then cut those in half, add the cod to a bowl and season with sea salt and freshly cracked black pepper

  2. Heat a sauce pan or saute pan with a medium heat and add 2 tablespoons of extra virgin olive oil, after 2 minutes add the diced onions and minced garlic and mix with the oil, after 3 minutes add a generous 1/2 teaspoon of sweet smoked paprika and mix with the garlic and onions, add the 1/4 cup of white wine, after 2 minutes add the 2 cups of spinach and place a lid on the pan

  3. Two minutes after placing the lid remove it and season everything with sea salt and freshly cracked black pepper, mix together, add 1 can of diced tomatoes and season again with sea salt and freshly cracked black pepper, next add the 1 cup of vegetable broth and the white beans, gently mix everything together, once it comes to a light boil add the pieces of cod and place a lid on the pan

  4. About 6 minutes after placing the lid on the pan turn off the heat, remove the lid and serve at once, enjoy!

Recipe Notes

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