Recipe

Fish, white bean and tomato stew

  • 45 mins cooking
  • Serves 4
  • Print
    Print

Ingredients

Fish, white bean and tomato stew
  • 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

Fish, white bean and tomato stew
  • 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.

More From Women's Weekly Food