White Bean Fish Stew Recipes

WHITE FISH WITH SPICY BEANS AND CHORIZO

Steps:

• Heat the oil in a large frying pan, then soften the onion for 5 mins. Add the rosemary, chorizo and garlic, then fry for 2 mins more until the chorizo is starting to crisp. Tip in the passata, beans, cabbage and sugar, season, then simmer for 5 mins.
• Add the fish to the pan, leaving the tops of the fillets peeking out of the sauce, then cover with a lid and leave to cook for 3-5 mins or until the flesh flakes easily. Delicious served with crusty bread.

ONE POT FISH STEW WITH WHITE BEANS

Steps:

• Heat half the olive oil in a skillet over a medium high heat and add the beans. Cook until browned and crispy. Lower the heat and add the onion, chilli and garlic. Cook for another 5 minutes and season to taste.
• Add the tomatoes and the rest of the oil and cook until the tomatoes burst. Add a little water if needed plus more seasoning and bring to a simmer. Use a wooden spoon to squash about a third of the beans so that they help thicken the sauce. Add the fish pieces and cook then add the vinegar.
• Serve topped with parsley, olives, sliced chilli and more olive oil plus some crusty bread.

SAFFRON FISH STEW WITH WHITE BEANS

Steps:

• Heat oil in a large Dutch oven over medium-high. Add onion, fennel, coriander, garlic, and thyme sprig; sauté 5 minutes.
• Stir in rind and saffron; add water, clam juice and tomatoes. Bring to a boil; reduce heat and simmer 5 minutes.
• Stir in salt, fish and beans; cook 5 minutes. Top with thyme leaves.

WHITE BEAN STEW

Steps:

• In a large skillet heat garlic in oil until golden. Add white wine and cook about a minute until evaporated. Add the cannelini beans, broth and red pepper flakes and oregano. Bring to a boil and simmer for 5 minutes just to heat through; adjust seasonings. Add parsley and remove from heat. Garnish with red pepper.

WHITE BEAN AND HALIBUT STEW

Steps:

• Sauté bacon and shallots in large pot over medium-high heat until bacon is crisp, about 7 minutes. Add olive oil and garlic; stir 1 minute. Add tomatoes with juice, clam juice, wine, and saffron; bring to boil. Reduce heat; simmer 5 minutes. Add beans and fish; bring to simmer. Cover; simmer until fish is just opaque in center, about 5 minutes. Season stew to taste with salt and pepper.

SPANISH BASQUE SEAFOOD STEW RECIPE

Steps:

• Cut the octopi into large pieces. Slice the fish into 1- to 2-inch cubes. Peel the shrimp and wash the scallops. Toss each of them with some salt and set aside -- separately.
• Heat the olive oil in a Dutch oven or large stew pot over medium-high heat for a minute or two, then add the onion and celery. Saute for 3 to 4 minutes, then add the green and red bell peppers and the baby octopus.
• Saute the octopus, peppers, and onion for a minute or two, then add the garlic and mix well. Cook for 1 minute, then turn the heat up to high and add the white wine.
• Mix well, and add both types of paprika and mix again. Let the mixture boil fiercely until half the wine is cooked away.
• Add the chopped sage and rosemary, then the fish stock. stir and bring to a boil. Turn the heat down to a simmer and let this cook for 35 to 40 minutes.
• Test for salt and add if needed. Test a piece of octopus: If it is tender, proceed. If not, cook a bit longer.
• Once the octopus is tender, add the tomatoes, the shrimp, fish, and scallops, then add half the parsley. Cook this at a simmer for 4 to 5 minutes.
• Add the rest of the parsley and the basil. Stir to combine and serve. This stew really rises to the occasion with some good-quality crusty bread and a good white wine. A perfect choice would be a Spanish or California Albarino, but a verdelho, pinot grigio, dry riesling or Italian grillo would all be excellent, as would a Greek assyrtiko. If you are a beer drinker, a light Belgian ale would be nice, too

WHITE BEAN FISH STEW

Steps:

• For the fish stock: Heat a large pot over medium heat and coat with the oil. Add the celery, fennel and onions, and season with salt and crushed red pepper. Cook until soft and very aromatic, 7 to 8 minutes. Add the garlic and cook for 1 to 2 minutes more. Add the fish bones, stir, and cook for 3 to 4 minutes. Add the white wine and reduce by half.
• Add enough cold water to the pot to cover the fish bones by 2 inches, about 10 cups. Sprinkle lightly with salt. Toss in the bay leaves and thyme bundle. Bring to a boil, reduce to a simmer, and cook for 30 minutes. Strain the liquid.
• For the stew: Coat a Dutch oven with olive oil. Add the celery, fennel, onions, crushed red pepper and salt to taste. Cook over medium heat until the vegetables start to soften, 3 to 4 minutes. Add the garlic and cook for another 1 to 2 minutes. Add the white wine and reduce by half. Add the cannellini beans, tomatoes, fish stock and saffron. Bring to a boil, reduce to a simmer, and cook for 12 to 15 minutes. Add salt to taste.
• Meanwhile, heat a saute pan over medium-high heat and coat with olive oil. Pat the cod cheeks dry with paper towels and sprinkle with salt. Add the cod to the hot pan and cook until golden and crisp on both sides and three-quarters of the way cooked through. Remove the fish from the pan and reserve. Repeat with the shrimp and calamari.
• Add the cod, shrimp, calamari and mussels to the simmering fish broth. Turn off the heat and cover, letting the fish gently cook through and the mussels open up, about 3 minutes. Discard any mussels that don't open.
• To serve, evenly distribute the seafood and vegetables in bowls and top with fish broth. Drizzle with finishing oil, sprinkle with fennel pollen, and top with reserved fennel fronds. Serve with crusty grilled bread.

SAFFRON FISH STEW WITH WHITE BEANS

Steps:

• 1. Heat oil in a large Dutch oven over medium-high heat. Add onion, fennel, coriander, garlic, and thyme sprig; sauté 5 minutes. Stir in rind and saffron; add water, clam juice, and tomatoes. Bring to a boil; reduce heat, and simmer for 5 minutes. Stir in salt, fish, and beans; cook 5 minutes. Top with thyme leaves.