Smoky Cod and Butter Bean Stew with Red Pesto Recipe

Servings: 4

Time: 1 hr

Diet: Not suitable for V, Veg or GF diets

Smoky Cod and Butter Bean Stew with Pesto Recipe

A hearty, family-friendly dinner

Nothing beats a simple, comforting dinner. When the effort is low but the results incredible, cooking can be enjoyable – especially if you’re cooking for a family and time is of the essence. This dish does take around an hour in total to make, but it’s a 1-pot, super easy recipe with minimal clear-up at the end.

If you’re thinking of making this delicious stew for the kids and spicy food is a no-go, simply take the chilli flakes out. You can also replace the chilli-infused oil with flavoursome garlic oil to maintain flavour but remove the heat. Also, if you have any fussy eaters around the table questioning the pesto, simply replace it with a garnish of fragrant herbs like parsley or chives.

Fun fact: tomato-based seafood stews are one of the most popular stew dishes in Italy. Ingredients like artichokes and olives are also commonly used in stews and many other recipes, so feel free to adapt your stew to your liking while keeping it authentic!

A dish full of goodness

Butter beans

Whether you’re cooking for one or a busy family, this dish is full of nutritious goodness. Butter beans are packed with vitamins for overall health, such as potassium, magnesium, iron, and protein.

In terms of diet, if you’re looking to make some healthier swaps or reduce your meat intake, beans, in general, are a great option - not only are they nourishing and contain plenty of key minerals, but they’re also very filling!   

The health benefits of cod also go perfectly with butter beans in this recipe. Cod is low in calories but high in protein and rich in B12 and omega-3 vitamins, so this wholesome dish is bursting with plenty of health benefits and, most importantly, flavour!

Our authentic Italian ingredients

The authentic Italian ingredients that we’ve used in this recipe are an absolute gem and will make all the difference in the overall taste of the dish. The chilli-infused olive oil from Casa Rinaldi goes perfectly with the smoky tomato sauce, and together with the chilli flakes, gives the fish and vegetables that little kick of heat.

Casa Rinaldi Extra Virgin Olive Oil with Chilli Pepper (250ml)

 

Casa Rinaldi’s chopped tomatoes are produced using the finest ripe, sweet and fragrant tomatoes, making them ideal for this rustic stew. Their sweetness works well against the heat of the chilli, which keeps the flavours nicely balanced.
Casa Rinaldi Chopped Tomatoes (400g)
The mighty jar of diced, preserved garlic from Casa Rinaldi is a cupboard staple. Perfect as a base ingredient in any recipe, it will add intense flavour to this hearty stew.
Familia Suarez Diced Garlic (150g)
Last but not least, the Monti Organic Red Pesto is harvested entirely using organic farming with the highest quality ingredients. Made from tomato pulp and dried tomatoes, this pesto is a simple but creamy, classic Italian pesto that complements the cod in this recipe and keeps the sweet, tomato flavour consistent.
Monti Organic Red Pesto (120g)

Smoky Cod with Butter Beans and Pesto Recipe

Ingredients

2 tbsp Casa Rinaldi Extra Virgin Olive Oil with Chilli Pepper

2 onions, diced

2 carrots, diced

2 celery sticks, sliced

2 red or orange bell peppers, seeds removed, diced

Pinch of salt

2-3 tsp Familia Suarez Diced Garlic

2 tins Casa Rinaldi Chopped Tomatoes

½ tsp chilli flakes

2 tsp smoked paprika

1 vegetable or chicken stock cube

2 x 400g tins of butter beans

4 skinless cod fillets (or other white fish)

4 lemon wedges (to serve, optional)

4 tbsp Monti Organic Red Pesto

A few slices of warm crusty/garlic bread (optional)

Cooking method

1. Heat the oil in a heavy-based saucepan on a medium heat. Add the diced onion, garlic, carrots, celery, and peppers, and season with a pinch of salt. Let the vegetables sweat for around 15 minutes until soft.

Top tip: stews are a great way to use up any leftover veg you might have sitting around in the fridge, so feel free to add any other veggies here you might like. Courgettes, mushrooms, aubergine and potatoes are also great additions!

2. Add the tinned tomatoes to the veggies, followed by chilli flakes and smoked paprika. Then, crumble in the stock cube.

3. Add the water from the butter beans (reserve the beans for later) and give everything a good stir. Reduce the heat to low and simmer for 40-45 minutes, stirring occasionally. This will let all the flavours infuse and excess water reduce, leaving a thick, flavoursome stew.  

4. Add the cod fillets and drained butter beans to the pan – simply place them on top of the stew. Cover the pan with a lid and cook for a further 10-15 minutes until the fish is cooked through and flaky. Once cooked, break the cod apart with a spatula into a few chunky pieces.

Top tip: give the stew a quick taste before serving and season a little more if needed.

5. Remove the stew from the heat and serve with a lemon wedge, a dollop of the red pesto on top, and a few slices of crusty bread of your choice on the side to soak up the sauce. Alternatively, you can serve the stew with a side of white rice.

Top tip: the cod and butter beans are quite filling, so sides are not essential. If you do opt for some bread or rice with your stew, simply keep the portions small.

If you’re enjoying this recipe on a warm summer’s evening, why not give it a go with a glass of crisp white wine or even prosecco!