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Dinner recipe

Cod Butter Bean Stew with Lemon Parsley

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Pescatarian tomato stew with cod fillets, butter beans, red pepper, spinach, smoked paprika, lemon, and parsley.

Start planningStart cookingIngredients
35 min525 kcal4 base servingsDinnerFishGluten FreeDairy FreeFamily Friendly
ContainsFish
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Recipe and nutrition estimates

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Focus ingredients: cod fillets, butter beans, chopped tomatoes, red pepper

Dietary fit: Pescatarian, Gluten-free, Dairy-free, Lower Sugar

Serving tip: Keep the heat gentle once the cod goes in so the fillets stay in pieces.

Cod Butter Bean Stew with Lemon Parsley plated and ready to serve.

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Ingredients

What you need

  • 600g cod fillets
  • 2 tins butter beans
  • 1 tin chopped tomatoes
  • 2 red pepper
  • 120g baby spinach
  • 1 onion
  • 3 cloves garlic
  • 1 lemon
  • 30g fresh parsley
  • 1 tbsp olive oil
  • 2 tsp smoked paprika
  • 1/2 tsp black pepper

You'll also need

wide lidded pan, grater, knife, chopping board

Method

Step by step

Up to 8 clear steps
  1. Cod Butter Bean Stew with Lemon Parsley cooking step 1: Prepare the stew.
    Step 1

    Prepare the stew

    Finely chop the onion, slice the red peppers, grate the garlic, drain and rinse the butter beans, chop the parsley, zest and juice the lemon, and pat the cod fillets dry.

    12 min
  2. Cod Butter Bean Stew with Lemon Parsley cooking step 2: Soften the vegetables.
    Step 2

    Soften the vegetables

    Heat 1 tablespoon olive oil in a wide lidded pan over a medium heat. Cook the onion and red peppers with a pinch of salt for 6 to 7 minutes until softened and glossy.

    7 min
  3. Cod Butter Bean Stew with Lemon Parsley cooking step 3: Build the smoky base.
    Step 3

    Build the smoky base

    Stir in the garlic, smoked paprika, black pepper, and lemon zest for 1 minute until fragrant.

    1 min
  4. Cod Butter Bean Stew with Lemon Parsley cooking step 4: Simmer the beans.
    Step 4

    Simmer the beans

    Add the chopped tomatoes, butter beans, and 200ml water. Simmer uncovered for 8 to 10 minutes until the sauce is thick enough to spoon.

    10 min
  5. Cod Butter Bean Stew with Lemon Parsley cooking step 5: Poach the cod.
    Step 5

    Poach the cod

    Season the cod fillets with a pinch of salt and black pepper, nestle them into the stew, cover, and cook gently for 6 to 8 minutes until the cod is opaque and flakes when pressed.

    8 min
  6. Cod Butter Bean Stew with Lemon Parsley cooking step 6: Finish with greens.
    Step 6

    Finish with greens

    Fold the baby spinach, parsley, and 1 tablespoon lemon juice around the cod for 1 to 2 minutes until the spinach wilts, then serve in shallow bowls.

    3 min