Smokey bean stew with cod

Name: How to cook Smokey bean stew with cod - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people (with leftover stew for lunch)
Cuisine: Us

Introduce

Chef :

Kate Carless

Smokey bean stew with cod

This is a super simple stew but I will say, I used my homemade Smokey tomato relish to give it some extra flavour. If you don’t fancy the extra effort to make it (which is most likely), you could use a tsp of chipotle paste, or even just some smoked paprika. Either way, the aim

Ingredient

Food ration :

2 people (with leftover stew for lunch)

Cooking time :

40 mins

onion finely chopped

1 stick

celery finely chopped

2 cloves

garlic finely chopped

1/2 tsp

chipotle chilli flakes

1 tin

quality finely chopped tomatoes

250 ml

veg stock

2 cans

beans (I used 1xborlotti and 1xcanelinni) drained

3/4 cup

long grain rice

2 tbsp

tomato purée

1 tbsp

tomato relish

cod pieces

leaves

Lemon wedges and parsley

Cooking instructions

* Step 1

Heat a tbsp oil in an oven proof pan over a medium/low heat and fry the finely chopped onion and celery for 10 mins. Then add the garlic and chipotle chilli flakes and fry for another minute or two

* Step 2

Preheat the oven to 180 degrees c. The add the tomatoes, tomato purée, relish, stock and seasoning to the pan, bring to the boil and simmer for 10 minutes.

* Step 3

Add the beans and rice and put the pan into the oven, with a lid for 10 minutes. After 10 minutes, remove the pan from the oven and place the cod pieces into the mixture, cover again with a lid and return to the oven for 10 minutes.