Borlotti bean & white fish stew

Rustle up our rustic fish stew for two, with tender white fish fillets served on borlotti beans, cavolo nero and cherry tomatoes. Enjoy with crusty bread

Prep:15 mins
Cook:30 mins

Serves 2
Easy

Nutrition per serving

kcal 407
fat 14g
saturates 2g
carbs 27g
sugars 0g
fibre 14g
protein 37g
salt 0.97g

Ingredients

100g cavolo nero or any dark leafy greens
2 tbsp olive oil
1 small onion , finely chopped
2 sprigs rosemary
3 garlic cloves , sliced
400g can cherry tomatoes
200ml vegetable or chicken stock
400g can borlotti beans , drained and rinsed
2 chunky , skinless white fish fillets , around 250g
crusty bread to serve

Method

Remove the stalks from the cavolo nero and finely chop, tip into a wide saucepan or small casserole dish along with the oil and put over a medium-high heat. Shred the leaves and set aside. Tip the onion and rosemary into the pan with the stalks and cook for 10-12 mins until everything is slightly softened.
Stir in the garlic and sizzle for a few minutes until fragrant before pouring in the can of tomatoes. Swill out the can with the stock and pour this in as well. Bring to a simmer and let it bubble away for 5-7 mins until reduced. Stir the beans in, then nestle the fish and cavolo nero leaves into the stew. Cover with a lid and cook for a further 7-9 mins, until the fish is cooked through and tender. Season to taste and serve with crusty bread.