Fish, butter bean and olive stew
|1||Carrot, peeled and diced|
|1 stalk||Celery, diced|
|1 clove||Garlic, crushed|
|1 Tbsp||Olive oil|
|1 tsp||Fennel seeds|
|2 tsp||Lemons, zest|
|1 can||Crushed tomatoes|
|2 tsp||Tomato paste|
|¼ cup||White wine|
|1 can||Butter beans, drained|
|½ cup||Vegetable stock|
|10||Green beans, halved|
|12||Olives, large Italian green|
|400 g||Fish, firm-fleshed, cubed|
- In a large saucepan, heat the olive oil then add the carrot, onion and celery.
- Cook over a moderate heat for 5 minutes, stirring, then add the fennel, garlic and lemon and cook for another 2 minutes.
- Add the tomatoes, paste, wine and stock, stirring to combine then add the butter beans. Gently simmer for 10 minutes.
- Lastly add the fish, green beans and olives, check for seasoning and continue gently cooking for another 5 minutes before serving in warm bowls.