White Bean & Spinach Stew with Spanish Cod
This White Bean & Spinach Stew with Spanish Cod is loaded with with flavors, uses simple ingredients and it´s done in 40 minutes + it´s gluten-free.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cloves garlic
- 1/2 onion
- 1/2 tsp Kiva sweet smoked paprika
- 1/4 cup white wine
- 2 cups spinach
- 1 can diced tomatoes
- 1 cup vegetable broth
- 1 jar white beans
- 1 14 oz/400 g cod fillet
- pinch sea salt
- pinch black pepper
Instructions
- 1
Grab 1 small jar of cooked white beans (that equals about 1 cup), drain into a sieve and rinse under cold running water, reserve 2 cups of bagged spinach, reserve a 1/4 cup of white wine, reserve 1 cup of vegetable broth, finely mince 3 cloves of garlic, finely dice 1/2 onion, cut one 14 oz/400 g filet of cod into 1-inch thick pieces and then cut those in half, add the cod to a bowl and season with sea salt and freshly cracked black pepper
- 2
Heat a sauce pan or saute pan with a medium heat and add 2 tablespoons of extra virgin olive oil, after 2 minutes add the diced onions and minced garlic and mix with the oil, after 3 minutes add a generous 1/2 teaspoon of sweet smoked paprika and mix with the garlic and onions, add the 1/4 cup of white wine, after 2 minutes add the 2 cups of spinach and place a lid on the pan
- 3
Two minutes after placing the lid remove it and season everything with sea salt and freshly cracked black pepper, mix together, add 1 can of diced tomatoes and season again with sea salt and freshly cracked black pepper, next add the 1 cup of vegetable broth and the white beans, gently mix everything together, once it comes to a light boil add the pieces of cod and place a lid on the pan
- 4
About 6 minutes after placing the lid on the pan turn off the heat, remove the lid and serve at once, enjoy!