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White Beans with Cod

White beans are simmered with salt cod, garlic, onions, celery, and carrots in a flavorful broth, creating a hearty Spanish stew, known as Alubias con Bacalao. The cod infuses the beans with a savory, slightly briny depth, while olive oil and thyme add richness and warmth to the dish.

As the stew cooks, the beans become tender and absorb the aromatic broth, while the cod softens and flakes into the mixture. Gentle simmering allows the flavors to meld into a cohesive, comforting preparation. The technique emphasizes slow cooking and balanced seasoning to achieve a rich, traditional flavor.

Print Recipe
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Seafood
Mediterranean
Servings: 1

Equipment

  • 3-quart saucier
  • blender

Ingredients

  • 1 medium yellow onion
  • 2 celery stalks
  • 2 carrots
  • ¼ cup olive oil
  • 4 cloves garlic
  • 1 tsp sherry or white wine vinegar
  • ½ tsp. dried thyme
  • 2 14.5 oz cans cannelini beans
  • 1 bay leaf
  • 1 lb. cod fillets
  • salt and pepper, to taste
  • fresh parsley, for garnish

Instructions 

  • Peel the onion and cut into 4 pieces, cut each celery stalk into 3 pieces, and peel and chop the carrots into large chunks.
  • Add the vegetables to the saucier and cover with water. Salt the water generously.
  • Bring the heat under the water to high and let the vegetables boil for 10 to 15 minutes until the carrots are tender.
  • Drain the vegetables and reserve the cooking water.
  • Add the vegetables to the blender with a handful of beans and a quarter cup of reserved cooking water. Puree the contents until smooth.
  • In the saucier, add the olive oil and garlic over medium heat until aromatic, about 30 to 60 seconds.
  • Add the thyme and vinegar and mix quickly.
  • Add the vegetable puree, beans, two cups of cooking water, and salt and pepper to taste. Bring the broth to a boil.
  • Pat the cod fillets dry, salt and pepper on both sides, and cut into bite-size 1 ½-inch chunks. Set aside until the broth is ready.
  • When the broth is boiling, add the cod chunks, stir, and simmer for about 5 minutes until the fish is cooked through.
  • Serve in a bowl topped with chopped parsley.