zoom Butter bean stew with ’nduja glazed cod

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    Butter bean stew with ’nduja glazed cod

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    Butter bean stew with ’nduja glazed cod

    • Low Fat
    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 30 minutes to 35 minutes
    • Total time: 40 minutes to 45 minutes 45 minutes

    Serves: 2


    1 small onion, finely chopped
    2 cloves garlic, crushed
    1 stick celery, finely chopped, plus chopped leaves to serve
    400g can essential Butter Beans, drained
    300ml Cooks’ Ingredients Vegetable Stock
    1 tsp chopped lemon thyme
    1 tbsp olive oil
    20g Cooks’ Ingredients ’Nduja Paste
    2 x 200g portions cod loin 


    1. Preheat the oven to 200ºC, gas mark 6. Put the onion, garlic, celery, butter beans, stock and thyme in a saucepan and heat until bubbling. Cook gently for 5 minutes to soften the beans. Mash lightly with a potato masher to break them up a little and thicken the juices. Season with a little salt and turn into a shallow ovenproof dish.

    2. In a small bowl, blend together the olive oil and ’nduja paste. Place the cod fillets on top of the beans and spoon the paste over the fish. Bake for 25-30 minutes or until the fish is piping hot and cooked through. Serve scattered with celery leaves.

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