Quick fish stew with white beans and tomatoes
( SERVES 6 )
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|2 tbsp||Olive oil|
|1 cup||Dry white wine|
|800 g||Diced tomatoes|
|400 g||Cannellini beans|
|600 g||White fish|
|2 tbsp||Fresh parsley|
|1 to taste||Salt & freshly ground pepper|
|1 to serve||Lemon|
|1 to serve||Crusty bread|
- Heat a large saucepan and add olive oil. Cook peeled and diced onion and diced celery sticks in oil over a medium heat for 5 minutes, until softened by not coloured.
- Add white wine and simmer for 5 minutes, to reduce by half. Add diced tomatoes and bring to the boil. Simmer uncovered for 5 minutes to concentrate flavours. Stir in cannellini beans, rinsed and drained.
- Add white-fleshed fish, such as hapuka, terakihi or cod, cut into large cubes, cover pan and simmer for 5 minutes, until fish is cooked. Lastly, stir in chopped fresh parsley and season well with salt and pepper to taste. Serve with lemon wedges to squeeze over and crusty bread, Toscano Ciabatta to mop up the juices.
Tip: To up the vegetable content of this all-in-one dish, we stir in a few handfuls of baby spinach leaves at the last minute so that they just wilt, adding an extra vibrant splash of green to the mix.