Basa with Cannelini Bean Stew

This light cannellini stew pairs perfectly with fillets of white fish, such as basa, although strips of pork fillet work well too.

Serves 4

• Prep Time: 10 minutes

• Cook Time: 30 minutes

Ingredients

4 basa fillets*

1 tbsp olive oil, divided into two

1 onion, diced

2 carrots, diced

2 sticks of celery, diced

4 garlic cloves, roughly chopped

1 tin of diced tomatoes

2 cans of cannellini beans, rinsed

1 litre chicken stock

2 tbsp fresh sage

1/2 tsp salt

1/4 tsp ground black pepper

*or any other white fish, such as haddock, catfish, sea bass etc.

Method

Heat half the oil over medium-high heat in a large pot. Add the onion and stir for two minutes, until the onion starts to turn translucent. Lower the heat a little and add the carrots, celery and garlic. Cook for around 5 minutes, stirring occasionally.

Add the rinsed beans, along with half the stock, sage, tomatoes, salt and pepper and bring the mixture to the boil. Turn the heat down to low, cover and gently simmer for 15 minutes.

Heat the remaining oil in skillet or saucepan over medium-high heat. Pat the fish dry with paper towels and season with a little salt and pepper, Morrocan spice, or smoked paprika. Sear each side, then lower the heat and cook for 10-15 minutes or until the fish is cooked through.

Place the stew in a shallow bowl and top with with the fish to serve.