One-Pot Bean and Tomato Stew With Cod

By Kay Chun

Published June 5, 2025

One-Pot Bean and Tomato Stew With Cod
Ghazalle Badiozamani for The New York Times. Food Stylist: Barrett Washburne.
Total Time
50 minutes
Prep Time
15 minutes
Cook Time
35 minutes
Rating
5(66)
Comments
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This hearty white bean stew comes together super-quickly thanks to canned beans, a true pantry hero. Onion, carrots and sweet bell peppers sizzle in olive oil with garlic and anchovies to start the rich sauce. Evanescent but memorable, the anchovies disappear as they cook but lend their prized saltiness and savory depth. There’s a double dose of tomatoes from the use of tomato paste, which cooks until caramelized, and fresh sweet cherry tomatoes. Cod fillets are added on top of the thickened stew and steam gently until flaky and juicy. The meal comes together in one pot; it’s low-effort but full of layered flavor.

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Ingredients

Yield:4 servings
  • 3tablespoons extra-virgin olive oil, plus more for drizzling
  • 1small yellow bell pepper, cored and chopped into ¼-inch pieces (about 1 cup)
  • ½cup finely chopped white onion
  • ½cup finely chopped carrot
  • Salt and pepper
  • 3anchovy fillets
  • 3garlic cloves, minced
  • 2tablespoons tomato paste
  • 12ounces cherry or grape tomatoes, halved (2 cups)
  • 2(14-ounce) cans cannellini beans, rinsed 
  • 1large oregano sprig
  • 4(5- to 6-ounce) skinless center-cut cod fillets
  • 1tablespoon unsalted butter
  • ¼cup coarsely chopped fresh parsley, plus more for garnish
  • Crusty bread, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

573 calories; 16 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 62 grams carbohydrates; 13 grams dietary fiber; 6 grams sugars; 47 grams protein; 1302 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large Dutch oven, heat 2 tablespoons of the oil over medium. Add bell pepper, onion and carrot, and season with salt and pepper. Cook, stirring occasionally, until softened, 5 minutes.

  2. Step 2

    Add anchovies and garlic and cook, stirring and mashing the anchovies, until fragrant, 30 seconds. Reduce heat to medium-low and add tomato paste; cook, stirring occasionally, until lightly caramelized, 2 to 3 minutes.

  3. Step 3

    Add the remaining 1 tablespoon oil and the tomatoes and cook, mashing the tomatoes until they break down into a thick sauce, about 5 minutes.

  4. Step 4

    Add beans, oregano sprig and 1 ½ cups water, season with salt and pepper and bring to a simmer. Cook, stirring occasionally, until sauce is slightly reduced and thickened, 10 minutes.

  5. Step 5

    Season cod with salt and arrange on top in a single layer. Cover and cook just until fish is opaque throughout and flakes easily with a fork, about 10 minutes. Turn off heat.

  6. Step 6

    Transfer fish to 4 shallow bowls. Discard oregano sprig, then stir butter and parsley into the bean mixture and season with salt and pepper. Spoon some of the bean mixture next to the cod and garnish with more parsley and black pepper.

  7. Step 7

    Drizzle with olive oil and serve warm, with crusty bread.

Ratings

5 out of 5
66 user ratings
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Comments

Anna Fox

Anchovies are the unsung,quiet, heroes of the kitchen. Yum!

Richard X

The cod will not swim away without whole anchovies in the mix. Anchovy paste is fine.

MGH

@Michael Napa Of course the paste works. But you could always use more of those little fishes. We would use the whole can in this household.

Linda McK.

Wonderful flavors abound. Loved this recipe. A new way to serve cod, which always needs a little boost. Will make again for sure!

Jean

Has anyone frozen this to serve later (adding fish at time of defrost)?

jill

We enjoyed this fine, but agreed that the "bean-forward" stew overpowered the beautifully poached fish, which should have been the star. Would not repeat this one.

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