White Bean Fish Stew Food

SHRIMP, WHITE BEAN AND KALE STEW

Steps:

• Heat the olive oil in a dutch oven over medium-high heat. Add the chorizo and cook, stirring occasionally, until the edges are browned, 3 to 5 minutes. Add the onion and garlic and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the kale, season with salt and pepper and cook until wilted, about 3 minutes. Stir in the white beans, chicken broth, 1 cup water and a pinch of salt. Add the bay leaves. Bring to a boil, then reduce to a simmer; cover and cook until the kale is tender, about 5 minutes.
• Meanwhile, preheat the broiler. Put the baguette pieces cut-side up on a baking sheet and broil until toasted, 2 to 3 minutes.
• Season the shrimp with salt and pepper. Add to the simmering stew, cover and cook until opaque, about 3 minutes. Season the stew with salt, if needed. Discard the bay leaves, then divide the stew among bowls. Drizzle with more olive oil and serve with the bread.

SHRIMP AND WHITE BEAN STEW

Steps:

• Heat the oil in a soup pot. Add onion and garlic and cook, stirring frequently,until the onion softens, about 3 minutes.
• Stir in the beans, tomatoes, and herbs.
• Add broth and bring to a boil over high heat.
• Reduce heat and simmer until the stew is slightly thickened, about 15 minutes.
• Add the shrimp and simmer just until cooked through, about 2 minutes.
• Add parsley and serve.

WHITE BEAN STEW

Steps:

• In a large skillet heat garlic in oil until golden. Add white wine and cook about a minute until evaporated. Add the cannelini beans, broth and red pepper flakes and oregano. Bring to a boil and simmer for 5 minutes just to heat through; adjust seasonings. Add parsley and remove from heat. Garnish with red pepper.

ONE POT FISH STEW WITH WHITE BEANS

Steps:

• Heat half the olive oil in a skillet over a medium high heat and add the beans. Cook until browned and crispy. Lower the heat and add the onion, chilli and garlic. Cook for another 5 minutes and season to taste.
• Add the tomatoes and the rest of the oil and cook until the tomatoes burst. Add a little water if needed plus more seasoning and bring to a simmer. Use a wooden spoon to squash about a third of the beans so that they help thicken the sauce. Add the fish pieces and cook then add the vinegar.
• Serve topped with parsley, olives, sliced chilli and more olive oil plus some crusty bread.

ONE-PAN SPANISH FISH STEW

Steps:

• In a small bowl, mix the parsley with ½ the garlic and lemon zest, then set aside. Heat 2 tbsp oil in a large sauté pan. Throw in the onion and potatoes, cover the pan, then sweat everything for about 5 mins until the onion has softened. Add the remaining oil, garlic and spices, then cook for 2 mins more.
• Pour over the lemon juice and sizzle for a moment. Add the tomatoes, ½ a can of water and crumble in the stock. Season with a little salt, then cover the pan. Simmer everything for 15-20 mins until the potatoes are just cooked.
• Stir through the prawns and chickpeas, then nestle the fish chunks into the top of the stew. Reduce the heat and recover the pan, then cook for about 8 mins, stirring very gently once or twice. When the fish is just cooked through, remove from the heat, scatter with the parsley mix, then bring the dish to the table with the bottle of olive oil for drizzling over and some crusty bread, if you want.

SAFFRON FISH STEW WITH WHITE BEANS

Steps:

• Heat oil in a large Dutch oven over medium-high. Add onion, fennel, coriander, garlic, and thyme sprig; sauté 5 minutes.
• Stir in rind and saffron; add water, clam juice and tomatoes. Bring to a boil; reduce heat and simmer 5 minutes.
• Stir in salt, fish and beans; cook 5 minutes. Top with thyme leaves.

SUMMER FISH STEW

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the bread on a large baking sheet, drizzle over 1 tbsp oil and bake for 10 mins until golden. Set aside.
• Meanwhile, heat the rest of the oil in a large flameproof casserole dish over a medium heat. Add the onion and cook until softened for about 10 mins, then add the garlic and chilli flakes and stir for 1 min. Tip in the tomatoes and fish fillets. Cover and simmer for 10 mins until the fish is nearly cooked, then uncover.
• Tip in the butter beans, season well, then cook until everything is hot. Serve scattered with the croutons, parsley and lemon.

WHITE FISH WITH SPICY BEANS AND CHORIZO

Steps:

• Heat the oil in a large frying pan, then soften the onion for 5 mins. Add the rosemary, chorizo and garlic, then fry for 2 mins more until the chorizo is starting to crisp. Tip in the passata, beans, cabbage and sugar, season, then simmer for 5 mins.
• Add the fish to the pan, leaving the tops of the fillets peeking out of the sauce, then cover with a lid and leave to cook for 3-5 mins or until the flesh flakes easily. Delicious served with crusty bread.

ONE-POT CABBAGE & BEANS WITH WHITE FISH

Steps:

• Heat the butter in a large sauté pan until starting to sizzle, add the bacon, then fry for a few mins. Add the onion, celery and carrots, then gently cook for 8-10 mins until softening, but not brown. Stir in the thyme and cabbage, then cook for a few mins until the cabbage starts to wilt. Pour in the wine, simmer until evaporated, then add the stock and beans. Season, cover the pan, then simmer gently for 10 mins until the cabbage is soft but still vibrant.
• When the cabbage is done, cook the fish. Season each fillet, then dust the skin with flour. Heat the oil in a frying pan. Fry the fish, skin-side down, for 4 mins until crisp, then flip over and finish on the flesh side until cooked through. Serve each fish fillet on top of a pile of cabbage with a few small potatoes, if you like.