Crusty bread
Try our next level recipe for crusty white bread - it takes a lot longer to prepare but the result will be the best loaf of bread you've baked at home
Borlotti bean & white fish stew
Serves 2
Easy
Prep:
Cook:
Rustle up our rustic fish stew for two, with tender white fish fillets served on borlotti beans, cavolo nero and cherry tomatoes. Enjoy with crusty bread
Skip to ingredients
- 100g cavolo neroor any dark leafy greens
- 2 tbsp olive oil
- 1 small onionfinely chopped
- 2 sprigs rosemary
- 3 garlic clovessliced
- 400g can cherry tomatoes
- 200ml vegetable or chicken stock
- 400g can borlotti beansdrained and rinsed
- 2 chunky , skinless white fish filletsaround 250g
- crusty breadto serve
Nutrition: Per serving
- kcal407
- fat14g
- saturates2g
- carbs27g
- sugars10g
- fibre14ghigh
- protein37g
- salt0.97g
Method
step 1
Remove the stalks from the cavolo nero and finely chop, tip into a wide saucepan or small casserole dish along with the oil and put over a medium-high heat. Shred the leaves and set aside. Tip the onion and rosemary into the pan with the stalks and cook for 10-12 mins until everything is slightly softened.
step 2
Stir in the garlic and sizzle for a few minutes until fragrant before pouring in the can of tomatoes. Swill out the can with the stock and pour this in as well. Bring to a simmer and let it bubble away for 5-7 mins until reduced. Stir the beans in, then nestle the fish and cavolo nero leaves into the stew. Cover with a lid and cook for a further 7-9 mins, until the fish is cooked through and tender. Season to taste and serve with crusty bread.
