Name: Fish, white bean and tomato stew
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 3 (450g) stalks celery, trimmed, finely chopped; 3 clove garlic, crushed; 1 (150g) medium brown onion, finely chopped; 800 gram canned cherry tomatoes in juice; 1 1/2 cup (375ml) chicken stock; 400 gram canned cannellini beans, rinsed, drained; 400 gram canned butter beans, rinsed, drained; 600 gram skinless firm white fish fillets, cut into 4cm pieces; 1/2 cup coarsely chopped fresh flat-leaf parsley

Ingredients

1 tablespoon olive oil

3 (450g) stalks celery, trimmed, finely chopped

3 clove garlic, crushed

1 (150g) medium brown onion, finely chopped

800 gram canned cherry tomatoes in juice

1 1/2 cup (375ml) chicken stock

400 gram canned cannellini beans, rinsed, drained

400 gram canned butter beans, rinsed, drained

600 gram skinless firm white fish fillets, cut into 4cm pieces

1/2 cup coarsely chopped fresh flat-leaf parsley

Method

1.Heat oil in a large saucepan. Stir celery, garlic and onion until onion is soft. Add undrained tomatoes, stock and beans. Bring to the boil. Reduce heat and simmer, uncovered, 10 minutes.

2.Add fish to pan; simmer, uncovered, about 10 minutes or until fish is cooked. Serve sprinkled with parsley.

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Ingredients

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