Cod with Creamy Tomato Broth and White Beans
Ingredients
- 4 fillets (6 oz each)cod fillets (skin-on or skinless)
- 1 can (15 oz)canned white beans
- 1 can (14.5 oz)canned crushed tomatoes
- 1 mediumyellow onion
- 3 clovesgarlic
- ½ cupchicken broth
- ¼ cupheavy cream
- 2 tablespoonsolive oil
- 4 sprigsfresh thyme
- ·salt
- ·black pepper
- ½ wholelemon
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large shallow pan over medium heat.
- 02
Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened.
- 03
Stir in the minced garlic and cook for 1 minute until fragrant.
- 04
Pour in the crushed tomatoes and chicken broth. Add the thyme sprigs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer for 5 minutes.
- 05
Drain and rinse the white beans, then add them to the pan. Stir in the heavy cream and simmer for another 3 minutes.
- 06
Season the cod fillets on both sides with salt and pepper. Nestle them into the broth, skin-side up if they have skin.
- 07
Reduce heat to medium-low, cover the pan, and cook for 10–12 minutes, until the cod is opaque and flakes easily with a fork.
- 08
Discard the thyme sprigs. Squeeze the lemon juice over the pan and taste, adjusting salt and pepper as needed.
- 09
Ladle the broth and beans into bowls, top each with a cod fillet, and serve warm.
Spice Tips
For warmth and depth, add 1/4 teaspoon smoked paprika when you add the tomatoes. A pinch of red pepper flakes brings subtle heat. Fresh basil stirred in at the end brightens the broth beautifully.
Substitute heavy cream with half-and-half or whole milk for a lighter version. If you don't have fresh thyme, use 1 teaspoon dried thyme. This dish is ready to eat in under 35 minutes.