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Borlotti bean & white fish stew

A serving of borlotti bean & white fish stew

Borlotti bean & white fish stew

Name: Borlotti bean & white fish stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 100g cavolo nero or any dark leafy greens; 2 tbsp olive oil; 1 small onion finely chopped; 2 sprigs rosemary; 3 garlic cloves sliced; 400g can cherry tomatoes; 200ml vegetable or chicken stock; 400g can borlotti beans drained and rinsed; 2 chunky , skinless white fish fillets around 250g; crusty bread to serve

Ailsa Burt

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Serves 2

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.5 out of 5.16 ratingsRate

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Rustle up our rustic fish stew for two, with tender white fish fillets served on borlotti beans, cavolo nero and cherry tomatoes. Enjoy with crusty bread

Healthy

Low calorie

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Crusty bread

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Cornbread

A star rating of 3.4 out of 5.62 ratings

Basic granary bread dough (for rolls or a large loaf)

A star rating of 4.7 out of 5.34 ratings

Ingredients

Nutrition

Units:

MetricUS

100g cavolo nero

or any dark leafy greens
2 tbsp olive oil
1 small onion

finely chopped
2 sprigs rosemary
3 garlic cloves

sliced
400g can cherry tomatoes
200ml vegetable or chicken stock
400g can borlotti beans

drained and rinsed
2 chunky , skinless white fish fillets

around 250g
crusty bread

to serve

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Nutrition: Per serving

kcal407
fat14g
saturates2g
carbs27g
sugars10g
fibre14g

high
protein37g
salt0.97g

Method

step 1

Remove the stalks from the cavolo nero and finely chop, tip into a wide saucepan or small casserole dish along with the oil and put over a medium-high heat. Shred the leaves and set aside. Tip the onion and rosemary into the pan with the stalks and cook for 10-12 mins until everything is slightly softened.
step 2

Stir in the garlic and sizzle for a few minutes until fragrant before pouring in the can of tomatoes. Swill out the can with the stock and pour this in as well. Bring to a simmer and let it bubble away for 5-7 mins until reduced. Stir the beans in, then nestle the fish and cavolo nero leaves into the stew. Cover with a lid and cook for a further 7-9 mins, until the fish is cooked through and tender. Season to taste and serve with crusty bread.

Recipe from Good Food magazine, Christmas 2024

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A star rating of 4.5 out of 5.16 ratings

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