35-Minute one pot cod fennel white bean ragout recipe

No heading needs to be written for the introduction. Let me tell you about my go-to weeknight hero, this One-Pot Cod, Fennel & White Bean Ragout. It’s the kind of dish that makes you feel like a Mediterranean chef without any fuss. I first threw this together during one of those “what’s in the pantry?” nights, and now it’s my family’s most-requested easy dinner. The magic happens in one pot (hello, minimal cleanup!) with just 35 minutes from start to finish. Sweet fennel, creamy white beans, and flaky cod swim in a rich tomato broth that’ll have you sopping up every last drop with crusty bread. Trust me, it’s comfort food that doesn’t weigh you down.

Why You’ll Love This one-pot cod fennel white bean ragout recipe

Oh, where do I even start? This dish checks all the boxes for busy weeknights when you want something delicious without the hassle. Here’s why I’m obsessed:

• Weeknight magic: Ready in 35 minutes flat, faster than waiting for takeout!
• One-pot wonder: More time eating, less time scrubbing pans (my kind of math).
• Flavor bomb: The fennel caramelizes and sweetens, playing perfectly with the tangy tomatoes and buttery cod.
• Healthy but hearty: Packed with protein and fiber but doesn’t taste like “health food.”
• Adapts to your mood: Throw in extra veggies or spice it up, it’s endlessly flexible.

Honestly, I make this at least twice a month because it never lets me down.

Ingredients for one pot cod fennel white bean ragout recipe

Here’s everything you’ll need to make my favorite fuss-free fish stew. I’ve separated the ingredients by their starring roles, the ragout does most of the heavy lifting flavor-wise, then the cod swoops in at the end:

For the Ragout

• 1 tbsp olive oil, Our flavorful foundation (extra virgin is my go-to)
• 1 fennel bulb, thinly sliced. Don’t toss those fronds! We’ll use them later
• 2 garlic cloves, minced, because every good dish starts with garlic
• 1 can (14 oz) diced tomatoes, Fire-roasted, add amazing depth if you have them
• 1 can (15 oz) white beans, drained and rinsed, Cannellini or great northern both work
• ½ cup vegetable broth, Low-sodium lets you control the salt
• ½ tsp dried thyme ,Rub between fingers to wake up the aroma

For the Cod

• 1 lb cod fillets, cut into chunks. Look for thick, pearly-white pieces
• ¼ tsp salt, just enough to enhance without overpowering
• ¼ tsp black pepper, Freshly ground, makes all the difference
• 1 tbsp fresh parsley, chopped, The bright green finishing touch

See? Nothing fancy, just simple ingredients that sing together. Now grab your cutting board and let’s get cooking!

Equipment Needed

You’ll be shocked at how little gear this recipe requires, just two trusty tools I bet you already own:

• Large pot, A Dutch oven, or any deep pot with a lid (about 4 quarts works perfectly)
• Wooden spoon, my favorite for gently stirring without scratching the pot

That’s it! No fancy gadgets needed for this simple, soul-warming dish.

How to make a one-pot cod fennel white bean ragout recipe

Alright, let’s dive into making this cozy Mediterranean masterpiece! I promise it’s easier than it looks,just follow these simple steps and you’ll have a restaurant-worthy dish in no time.

Step 1: Sauté the Aromatics

First things first, grab your trusty pot and heat that olive oil over medium heat. Not too hot now, or you’ll burn the garlic (been there, done that). Add your sliced fennel and minced garlic, stirring occasionally until they soften up, about 5 minutes should do it. You’ll know it’s ready when the kitchen smells amazing and the fennel starts turning translucent around the edges.

Step 2: Build the Ragout Base

Time to create our flavor foundation! Pour in those diced tomatoes (juice and all), add the drained white beans, vegetable broth, and sprinkle in the thyme. Give everything a good stir, I mean really get in there and make sure nothing’s sticking to the bottom. Let this simmer uncovered for about 5 minutes while you prep the cod. The sauce should thicken just slightly.

Step 3: Cook the Cod

Now for the star of the show! Season your cod chunks evenly with salt and pepper. Gently nestle them into the simmering ragout, don’t just dump them in, or you’ll break up those beautiful flakes. Cover the pot and let it work its magic for 10-12 minutes. Resist the urge to peek too often! The cod is done when it’s opaque throughout and flakes easily with a fork.

Step 4: Garnish and Serve

Almost there! Sprinkle that bright green parsley over the top,it adds such a fresh pop of flavor and color. Let the ragout sit off heat for just 2 minutes before serving (this helps the flavors marry even more). Then dig in while it’s piping hot!

Tips for a Perfect one-pot cod fennel white bean ragout recipe

Want to take your ragout from good to “Oh my gosh, did I really make this?” status? Here are my hard-earned kitchen secrets:

• Pat that cod dry. Moisture is the enemy of good browning, so I always blot my fish with paper towels first.
• Broth too thin? Let it simmer uncovered for a few extra minutes to concentrate those flavors.
• Fennel frond bonus: Chop the feathery tops and sprinkle on at the end for an extra herbaceous punch.
• Don’t overcook! Cod turns rubbery fast, check at 10 minutes and pull it the second it flakes.

Little tweaks make all the difference in this simple-but-special dish!

Variations and Substitutions

One of my favorite things about this ragout is how easily it adapts to what you’ve got on hand. Don’t have fennel? Try tossing in a handful of fresh spinach at the end instead; it wilts beautifully into the sauce. Not a white bean fan? Chickpeas make a fantastic swap with their nutty flavor. If cod’s not available, any firm white fish like halibut or haddock works wonderfully. Even frozen fish fillets do the trick (just thaw first!). The beauty is in making it your own!

Serving Suggestions

Oh, the possibilities! I love serving this ragout with a hunk of crusty bread for mopping up every last bit of that delicious sauce; a toasted baguette or sourdough works perfectly. If you’re feeling extra hungry, spoon it over a bed of fluffy basmati rice or buttery mashed potatoes. For a complete meal, add a simple arugula salad with lemon vinaigrette on the side. The peppery greens balance the rich flavors so nicely!

Storage and Reheating

Leftovers? Lucky you! This ragout tastes even better the next day. Just transfer it to an airtight container and pop it in the fridge, it’ll keep beautifully for up to 3 days. When reheating, go low and slow on the stovetop (medium-low heat) with a splash of broth or water to loosen the sauce. Microwaving works in a pinch, but do it in 30-second bursts to keep the cod from turning rubbery. Trust me, you’ll want every last bite!

Nutrition Information

Now, I’m no nutritionist, but here’s the scoop on what’s in this delicious bowl of goodness! Keep in mind these are rough estimates; your exact numbers might dance around a bit depending on the brands you use. For one generous serving (and trust me, you’ll want every bite), you’re looking at:

• 280 calories, Light but satisfying
• 28g protein, Thanks to that flaky cod and creamy beans
• 25g carbs, mostly from the good-for-you beans and veggies
• 7g fiber, Keeping things moving smoothly

Not too shabby for a meal that tastes this indulgent, right? The fennel and tomatoes pack a nice vitamin C punch too!

Frequently Asked Questions

I get so many questions about this foolproof ragout. Here are the ones that pop up most often from fellow home cooks:

Share your one-pot cod fennel white bean ragout recipe

Did you make this cozy Mediterranean dish? I’d love to see your creation! Snap a pic and tag me on Instagram. Nothing makes me happier than seeing your kitchen adventures. Drop a comment below, too, if you tried any fun variations. Happy cooking, friends!

For more delicious recipes and cooking inspiration, check out recipesloop.

One-Pot Cod, Fennel & White Bean Ragout

A simple and flavorful one-pot dish featuring cod, fennel, and white beans in a rich tomato-based sauce.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

For the Ragout

• 1 tbsp olive oil
• 1 fennel bulb thinly sliced
• 2 garlic cloves minced
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) white beans drained and rinsed
• 1/2 cup vegetable broth
• 1/2 tsp dried thyme

For the Cod

• 1 lb cod fillets cut into chunks
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley chopped

Equipment

• Large Pot
• wooden spoon

Method

 

1. Heat olive oil in a large pot over medium heat. Add fennel and garlic, sauté for 5 minutes until softened.
2. Add diced tomatoes, white beans, vegetable broth, and thyme. Stir well and bring to a simmer.
3. Season cod chunks with salt and pepper. Gently place them into the pot, nestling into the sauce.
4. Cover and cook for 10-12 minutes, until the cod is opaque and flakes easily.
5. Garnish with fresh parsley before serving.

Notes

Serve with crusty bread or over rice for a complete meal.