Sea Bass with Cannellini Bean Stew
Ingredients
The stew
-
2
T
olive oil
-
1
medium
onion, diced
-
1
cup
peeled, diced carrot
-
1
cup
diced celery
-
3–4
cloves
smashed and roughly chopped garlic
-
2
cups
diced tomatoes
-
3
cups
cannellini beans
-
2–4
cups
chicken stock
-
1
cup
water
-
2
T
fresh sage
-
½
tsp
kosher salt
-
¼
tsp
cracked pepper
The fish
-
4
oz
sea bass fillets
-
to taste
oil, salt and pepper for fish
Garnish
Instructions
- Heat oil in a pot and sauté onions for 2 minutes.
- Add carrots, celery, and garlic, then sauté for 5 minutes.
- If using canned beans, add them with stock, herbs, tomatoes, salt, and pepper, then simmer for 10-15 minutes.
- If using dried beans, add soaked beans, stock, water, herbs, and salt, then boil and simmer for 1-1.5 hours until tender.
- For the fish, heat oil in a skillet, season fish, and sear until golden on both sides.
- Serve the stew in bowls, topped with the seared fish and garnish with parsley.
Nutrition Facts (estimated)
Servings
4
Calories
554
Total fat
13.4g
Total carbohydrates
66.8g
Total protein
43.9g
Sodium
2167.4mg
Cholesterol
53.7mg
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