White Fish on Cannellini Fennel Stew
Moist and tender steamed white fish served over savory bacon, fennel, and cannellini beans.
Flaky chunks of steamed fish are nestled over fluffy beans stewed in a rich bacon and fennel broth. Rosemary adds a hint of Mediterranean springtime, resulting in a satisfying meal that is both simple and full of flavour.
Ingredients
· 75g bacon lardons
· 1 small fennel bulb, finely sliced and fronds picked
· 4 sprigs rosemary, 2 whole, 2 needles finely chopped
· 1 tbsp olive oil, plus 2 tsp
· 400g can cannellini beans, rinsed and drained
· 300ml chicken stock
· 2 x 150g pieces sustainable firm white fish fillets
· 1 tbsp chopped dill, chervil or parsley to serve
· Crusty bread to serve
Nutrition
|
Kcal |
Fat |
Saturates |
Carbs |
Sugars |
Fibre |
Protein |
Salt |
|---|---|---|---|---|---|---|---|
|
438 |
18g |
4g |
21g |
3g |
10g |
43g |
2.33g |
Steamed fish inspired by Mediterranean spring
Step 1. Roast the bacon & fennel
Insert the divider into the middle of the oven and preheat the top zone to 175°C Convection. Toss the cubes of bacon, fennel, chopped rosemary, and 1 tbsp olive oil into a small deep baking dish and roast for 15-20 mins until the fennel is tender and the bacon is golden.
Step 2. Add beans & simmer stock
Add the cannellini beans and stock to the bacon and fennel, and simmer for another 10 mins in the oven until the liquid has reduced by half. This dish works perfectly with any other tinned white beans you may have in the cupboard, such as butterbeans or even chickpeas.
Step 3. Steam the fish
Fill the reservoir with water up to the max fill line. Pat the fish dry with kitchen paper, season well, top each fillet with a sprig of rosemary, and transfer to the steam tray. Insert into the bottom zone and Steam Cook the fish for 8-10 mins until flaky and cooked through.
Step 4. Garnish and serve
Serve the beans, bacon, and fennel stew into two shallow bowls, then add the fish on top. Drizzle with a little olive oil, and scatter over the chopped herbs and fennel fronds. Serve with crusty bread for dunking in.
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