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Tomato, Fennel + Cod Stew
This is an EXCLUSIVE recipe from Tyler Butt's cookbook 'Dinner, Sorted': One-pan dinners from scratch to table in 30 minutes. Tyler is an awesome food writer + content creator behind @tylerbutt_eats .
"Light, fragrant and Mediterranean-inspired. Cod gently poaches in a garlicky tomato and fennel broth with white beans, making a stew that's fresh but still comforting" - Tyler
Ingredients
For the stew
1 jar of Queen White Beans
1 tbsp olive oil
1 onion, thinly sliced
1 fennel bulb, thinly sliced (reserve fronds if you have them)
2 garlic cloves, thinly sliced
1 tsp fennel seeds
1 tsp dried thyme
1½ tsp smoked paprika
1 tbsp tomato purée
400g tinned chopped tomatoes
250ml vegetable stock
400g skinless cod fillets, cut into chunks
Juice of ½ lemon
Handful fresh parsley, chopped
Salt and black pepper
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Directions
Heat the oil in a saucepan or casserole. Cook the onion and fennel, seasoning with salt and pepper, for 6-7 minutes until softened and lightly golden.
Add the garlic, fennel seeds, thyme and smoked paprika. Cook for 1 minute.
Stir in the tomato purée, chopped tomatoes, stock, and the beans and all the bean stock. Bring to a gentle simmer.
Cook uncovered for 10-12 minutes until slightly thickened. Nestle in the cod chunks, cover and poach for 6-8 minutes until just cooked and flaky.
Finish with the lemon juice, parsley and any fennel fronds. Taste to check the seasoning and serve with bread or spoon over rice.
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