Paprika Courtyard · Main dishes

Cod with Tomato White Beans

Name: Cod with Tomato White Beans
Yield: 4 servings
Ingredients: 600 g Cod fillets; 480 g Canned white beans; 400 g Canned crushed tomatoes; 1 whole Onion; 3 cloves Garlic; 2 tbsp Olive oil; 1 tsp Smoked paprika; 0.5 tsp Dried oregano; 100 ml Water; 1 whole Lemon; 10 g Parsley; 0.75 tsp Salt; 0.5 tsp Black pepper

Four cod portions gently cooked over white beans in a tomato, garlic and paprika sauce. The beans make this a complete bowl supper.

45 minutes · Easy · 4 servings

Also allow: If using frozen cod, thaw overnight in the refrigerator before the 45-minute cooking time.

Original house recipe · Not yet kitchen-tested

Ingredients

Cod fillets600 g
Canned white beans480 g
Canned crushed tomatoes400 g
Onion1 whole
Garlic3 cloves
Olive oil2 tbsp
Smoked paprika1 tsp
Dried oregano0.5 tsp
Water100 ml
Lemon1 whole
Parsley10 g
Salt0.75 tsp
Black pepper0.5 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Fish (cod).

Method

Prepare the fish and beans

Thaw frozen cod in the refrigerator before starting. Drain and rinse the beans, then weigh 480 g after draining. Dice the onion, mince the garlic and chop the parsley. Divide the cod into four similar portions; remove any skin and pin bones. Pat dry and season with 0.25 tsp salt and half the pepper. Keep refrigerated while making the sauce and wash anything that touched raw fish.

Make the tomato sauce

Warm the oil in a deep lidded skillet over medium heat. Cook the onion for 7 minutes, until soft. Add the garlic, paprika and oregano and stir for 30 seconds. Add the crushed tomatoes, measured water, remaining 0.5 tsp salt and remaining pepper. Simmer uncovered for 8–10 minutes.

Warm the beans and cook the cod

Stir in the beans and simmer for 3 minutes. Lay the cod on the beans, spoon a little sauce over it and cover. Cook at a gentle simmer for 8–12 minutes, depending on thickness. Check the centre of each portion with a clean thermometer; fish must reach 70°C (158°F). Continue cooking and recheck if any portion is below that temperature.

Finish and serve

Remove the pan from the heat. Add the juice from half the lemon and the parsley, gently moving the sauce rather than breaking up the fish. Divide the beans and sauce among four bowls and lift a cod portion onto each. Serve the remaining lemon in wedges.

Use similarly thick fish portions so they finish together. A gentle simmer keeps the fillets intact.

AI-generated food image. Presentation is illustrative. This menu belongs to an imagined restaurant.