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
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 100g cavolo nero or any dark leafy greens
- 2tbsp olive oil
- 1 onion, finely chopped
- 2 rosemary
- 3 garlic cloves, sliced
- 400g cherry tomatoes
- 200ml vegetable or chicken stock
- 400g borlotti beans, drained and rinsed
- 2 , skinless white fish fillets, around 250g
- crusty bread to serve
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.
