Spanish Fish and Butter Bean Stew | Guiso de Bacalao y Judiones
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
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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
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Heat a large fry pan with a medium heat and add in the olive oil
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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
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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
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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
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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