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A very healthy and tasty fish stew ... simple one pot cooking ... with even better flavours the next day!
Ingredients
Makes 4 servings
- 1tbs rapeseed oil
- 3 celery stalks, trimmed and chopped finely
- 6 cloves of garlic, peeled and chopped finely
- 2 red onions, peeled and chopped finely
- 2 x 400g cans of peeled plum or cherry tomatoes
- 1.5 cups of salt-reduced chicken stock
- 400g can cannellini beans, rinsed and drained
- 400g can butter beans, rinsed and drained
- 600g skinless firm white fish fillets, cut into 4cm pieces
- Freshly ground black pepper
- Handful of fresh flat leaf parsley, roughly chopped
Preparation
1. Heat the oil in a large saucepan. Cook the celery, garlic and onions, stirring until onions are soft.
2. Add the undrained tomatoes, stock, beans and bring to the boil. Add plenty of freshly ground black pepper to suit your taste. Reduce heat and simmer uncovered for 10 minutes.
3. Add fish to the pan, simmer uncovered for about 10 minutes or until fish is cooked.
Garnish with parsley and serve.
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