One Pot Bean and Tomato Stew With Cod
Ingredients
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 small yellow bell pepper, cored and chopped into 1/4-inch pieces (about 1 cup)
- 1/2 cup finely chopped white onion
- 1/2 cup finely chopped carrot
- Salt and pepper
- 3 anchovy fillets
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 12 ounces cherry or grape tomatoes, halved (2 cups)
- 2 (14-ounce) cans cannellini beans, rinsed
- 1 large oregano sprig
- 4 (5- to 6-ounce) skinless center-cut cod fillets
- 1 tablespoon unsalted butter
- 1/4 cup coarsely chopped fresh parsley, plus more for garnish
- Crusty bread, for serving
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