White Bean Stew with Cod (Feijoada de Bacalhau) Recipe
You’ll Love This White Bean Stew with Cod (Feijoada de Bacalhau) Recipe
This authentic portuguese feijoada de bacalhau is the definitive white bean stew with fish, combining salted cod, smoky chouriço, and tender beans. Our cod and bean stew recipe delivers deep Atlantic flavors and a thick, savory broth perfected by mashing beans for texture. It serves as a high-protein, traditional meal that captures the essence of coastal Portuguese home cooking in one pot.
Ingredients
Equipment:
Directions
- Place a pot over heat with the olive oil and add the chopped onion once hot to sauté slightly before adding minced garlic and the bay leaf.
- Add the carrots and chouriço cut into rounds and allow them to cook for several minutes to release the smoky oils.
- Add the chopped peeled tomatoes, tomato paste, the tied bunch of cilantro, the chopped chili pepper, and 400 ml (1.7 cups) of water then season with salt and pepper.
- Simmer the base until the carrots are tender and the flavors have fully melded.
- Cut the cod into uniform cubes.
- Add the white beans and cod to the pot, adding the remaining broth or water if needed and adjusting salt and pepper to taste.
- Cook until the cod is opaque and flakes easily then remove from heat and adjust seasonings.
- Serve immediately sprinkled with fresh chopped cilantro for a vibrant finish.
Tip: Thicken the broth by mashing about 5 tablespoons of the beans with a fork before they finish cooking to create a creamy consistency.
Adapted by a Recipe by: Pagina Receitas
Nutritional Facts (Per Serving)
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