One-Pot Bean and Tomato Stew With Cod
Published June 4, 2025
Ghazalle Badiozamani for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 50 minutes
- Prep Time
- 15 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 small yellow bell pepper, cored and chopped into ¼-inch pieces (about 1 cup)
½ cup finely chopped white onion
½ cup finely chopped carrot
Salt and pepper
3 anchovy fillets
3 garlic cloves, minced
2 tablespoons tomato paste
12 ounces cherry or grape tomatoes, halved (2 cups)
2 (14-ounce) cans cannellini beans, rinsed
1 large oregano sprig
4 (5- to 6-ounce) skinless center-cut cod fillets
1 tablespoon unsalted butter
¼ cup coarsely chopped fresh parsley, plus more for garnish
Crusty bread, for serving
Nutritional analysis per serving (4 servings)
101 grams carbs; 77 milligrams cholesterol; 796 calories; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 20 grams fat; 17 grams fiber; 1491 milligrams sodium; 56 grams protein; 11 grams sugar
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. Another option: open that jar or tin of anchovy paste. If a tin, put remainder in a glass container. make sure the little fish are covered with olive oil. Refrigerate. Last a very, very long time!
Consistently a winner in our house. Like to add ajvar or gochujang along with the tomato paste. Leeks also. Great with any fish - might be the most forgiving NYT recipe in the rotation
1. Use the whole can of tomato paste 2. Dried oregano 3. Add 1 jalapeno + some red pepper flakes 4. 1/2 large onion + 3 large carrots + 1 yellow pepper 5. Anchovy paste
Excellent! Changed up the portions a bit cuz otherwise my garden cherry tomatoes were going to rot. Used RG's King City pink bean & its broth instead of water, doubled the anchovies, garlic & tomatoes, used 1tsp dried oregano, forgot about the butter & drizzle of olive oil & used lots of parsley. Cod proportion stayed the same. Oh, & double - at a minimum - the prep time if you're just 1 cook.