One-Pot Bean and Tomato Stew With Cod
Published June 5, 2025
- Total Time
- 50 minutes
- Prep Time
- 15 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 7
Drizzle with olive oil and serve warm, with crusty bread.
Private Notes
Comments
The cod will not swim away without whole anchovies in the mix. Anchovy paste is fine.
Anchovies are the unsung,quiet, heroes of the kitchen. Yum!
@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.
My husband and I both work from home. In these dog days of summer (fall cannot come soon enough!), I’ve been finding it harder and harder to figure out what to make us for weekday lunch. I decided to open the NYT Cooking app, filter on lunch, and make the first recipe for which I had the ingredients on hand. This was the winner…and I have to say, it’s a winner! I know modifications are annoying (and I really do try not to make any the first time I try a dish), but I do recommend a squeeze of lemon over each serving. Also, my cod was frozen (Costco!) and I just threw it on the stew and let it poach for about 20 minutes until it was thawed and perfectly cooked. And the best part—my husband says he likes it too!
The flavor was pretty bland to me—I even added extra tomato paste. My tomatoes were on the unripe side, but still. I wouldn’t make this again as-is.
Cooked small white beans (Alubia Blanca from Rancho Gordo).Used about 3 cups plus some of the bean broth, no additional water needed. 2 hake fillets (1 lb. total). Didn't need to add the butter. Complex flavors, really excellent.