Food & Home

White Fish on Cannellini Fennel Stew

Moist and tender steamed white fish served over savory bacon, fennel, and cannellini beans.

The recipe: Steamed white fish, topped with rosemary and nestled over stewed beans, fennel, and bacon, is shown on a table. The recipe: Steamed white fish, topped with rosemary and nestled over stewed beans, fennel, and bacon, is shown on a table.

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

Nutrition Information of White fish on Cannellini Fennel Stew

Kcal

Fat

Saturates

Carbs

Sugars

Fibre

Protein

Salt

438

18g

4g

21g

3g

10g

43g

2.33g

Steamed fish inspired by Mediterranean spring

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