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.
Heat oil in a large sauté pan over medium heat. Add garlic, onions, celery and carrots, sauté until soft 3-4 minutes.
Add tomato paste, thyme, chili flakes, fennel seeds and water, simmer for 6-8 minutes until vegetables are cooked.
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.
Pour into serving bowls.