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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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