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Home / Recipes
Tomato, Fennel + Cod Stew
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Rated 1.3 by 3 users.

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

Feeds: 4
Takes: 25 minutes

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

Shop The Recipe

Queen White / Cannellini bean
Queen White / Cannellini bean
570g / Bold Pack (6) £22.00

Directions

1

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.

2

Add the garlic, fennel seeds, thyme and smoked paprika. Cook for 1 minute.

3

Stir in the tomato purée, chopped tomatoes, stock, and the beans and all the bean stock. Bring to a gentle simmer.

4

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.

5

Finish with the lemon juice, parsley and any fennel fronds. Taste to check the seasoning and serve with bread or spoon over rice.

Comments
LK
LYNNETTE K. 5 days ago

Utterly comforting and delicious, gutsy, moreish and just divine – the ooziness of the stew mixed with the freshness of the Cod is wonderful

Verified Customer Verified Customer

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