Tasty Tuesdays - Italian Cod & Bean Stew (Nosh Quick & Easy)

Is it just me or does it feel a lot longer than a fortnight since my last Tasty Tuesday? No, just me? Well, I’m here now; back in the kitchen – or I was two weeks ago while working from home, which gave me a chance to try out this beauty, for all you fish-lovers. It’s Joy May’s ‘Italian Cod & Bean Stew’ from her Noshbooks’ Quick and Easy cookbook. I know I’ve tried something like this many years back and even recall writing a post-it with the ingredients on, but do you think I can find it? Nope. The fact that it might have contained peanut butter, though, probably means it was for the best; I have this beautiful dish to share instead.

The first thing I did was to prepare most of the fresh ingredients, chopping them on my admittedly tiny chopping board. Preferring the substance of thick-cut over streaky bacon, I used 2 rashers for this recipe (smoked bacon might have even imparted more flavour – will have to try that next time), allowing them to brown a little with the chopped pepper before adding the next set of ingredients. With the spring onions, I also threw in half a diced courgette for some added greenery and texture, about 6 halved, cooked baby potatoes (skin-on), and, in the absence of fresh tomatoes, I used a whole 400g can of peeled plum tomatoes, chopped gently with my spatula in the pan. Due to the excess quantity of liquid added with the tomatoes, I had to reduce the amount of water added by about half (down to ½ a mug or 150ml), but this left me with a decent amount of ‘broth’ necessary to still call it a stew. I also used about ½ tsp of turmeric in place of the saffron because, while the saffron would no doubt be a gentler flavour (and is there more for colour, I believe), we don’t all have it knocking around in our spice racks.

I let this simmer away for perhaps longer than the recommended 3-4 minutes which meant the fish was a little too flaky and overcooked (note for next time: let the veggies simmer away before adding the fish for the final few minutes) but that didn’t detract from the flavour.

In the absence of fresh coriander, I fell back on my staple dried herb pot (knowing very well how much better this dish could’ve been for some fresh herbs – as with last month’s Persian Herb Stew), boiled up a few florets of broccoli and Romanesco cauliflower (a.k.a. the beautiful fractal cauliflower) and served it with a chunk of cornbread (not the squishy type they make in America, but I assume it’s not far off). And that, in a short space of time, was that. All I can say is, I’m glad I had leftovers which I will be enjoying for lunch with some added salmon and soda bread tomorrow. Nothing beats home cooking!

ITALIAN COD & BEAN STEW (serves 4)

• 1 tbsp olive oil
• 1 red pepper, chopped
• 4 slices streaky bacon, chopped
• 6 spring onions, chopped
• 6 tomatoes, roughly chopped
• 2 cloves garlic, finely chopped
• 2 tsp paprika
• 1 pinch of saffron
• 400g tin cannellini beans, drained and washed
• 1 mug water + 1 fish stock cube
• 4 cod steaks, cut into bite-sized pieces
• 2 tbsp freshly chopped coriander
• crusty bread to serve 

1.       Heat the oil in a large frying pan or wok. Add the pepper and bacon and fry until it begins to brown. Season well with salt and pepper.

2.    Add the spring onions, tomatoes and garlic and fry for 1 minute.

3.    Add the paprika, saffron, beans, water and stock and bring to the boil. Add the cod and simmer gently for 3-4 minutes or until the fish is cooked.

4.    Add the chopped coriander and stir in. Serve with some crusty bread.