Cannellini bean tomato stew


  • 3 shallots, finely chopped
  • Olive oil
  • 1 garlic clove, finely sliced
  • 220g cherry tomato, halved
  • 1 tbsp baby capers
  • 100ml chicken stock
  • 1 x 400g cannellini beans
  • A few leaves of fresh basil, roughly chopped
  • Salt
  • Black pepper, freshly ground
  • Plain flour
  • 2 cod loins

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Directions - 2 people

  1. Drizzle olive oil into a pan and add the shallots. Fry on a medium heat for 5-7 minutes until they have softened.
  2. Add the garlic – cook for 1 minute.
  3. Then add the cherry tomatoes and capers – cook for 3 minutes.
  4. Pour in the stock and cannellini beans. Give all the ingredients a good stir. Cover pan and cook for 10 minutes.
  5. In the meantime, season the cod with salt and pepper. Lightly dust the fish in plain flour. Place the fish in a frying pan with a drizzle of olive oil.  Cook for about 2/3 minutes on each side until fish is cooked.
  6. When the bean stew has finished cooking, season and stir in the basil.
  7. Serve pan fried cod with the cannellini tomato stew. Yum

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