Prep Time
15 min
Cook Time
15 min
Yields
4 servings
This recipe checks in at a cost of $0.66 per person.
Recipe by Chef Wayne Sych of Joe Fortes Seafood & Chop House for Live Below The Line 2015.
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ingredients
5
oz white fish, such as code or sole, cut into cubes
700
mL white beans, cooked per package instructions
3
stalks celery, julienne
2
cloves garlic, minced
1
large carrot, peeled and julienne
1
white onion, julienne
60
mL tomato paste
15
mL vegetable oil
2 ½
mL thyme leaves
2 ½
mL fennel seeds
1
large pinch salt
1
pinch each pepper and chili flakes
500
mL water
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directions
Step 1
Heat oil in a large sauté pan over medium heat. Add garlic, onions, celery and carrots, sauté until soft 3-4 minutes.
Step 2
Add tomato paste, thyme, chili flakes, fennel seeds and water, simmer for 6-8 minutes until vegetables are cooked.
Step 3
Add fish, white beans, salt and pepper to taste, add more water if needed, simmer until hot and fish is cooked through 4-5 minutes.
Step 4
Pour into serving bowls.