Red Bream with Stewed Onions and Black Turtle Beans

Name: Red Bream with Stewed Onions and Black Turtle Beans
Cuisine: British
Ingredients: 115 g/4 oz black turtle beans; ½ medium onion, peeled; 25 g/1 oz streaky bacon or a bacon bone; 25 g/1 oz streaky bacon or a bacon bone; ½ carrot, peeled; ½ leek, white part only; ½ leek, white part only; 1 peeled clove garlic; 175 ml/6 fl oz red wine; 225 ml/8 fl oz veal stock; 30 ml/1 fl oz olive oil; 4 × 175 g/6 oz fillets of red bream; Salt and freshly ground white pepper; Salt and freshly ground white pepper; 40 g/1½ oz melted unsalted butter; 60 ml/4 tbsp pesto; 900 g/2 lb onions; 225 ml/8 fl oz dry white wine; 600 ml/1 pt fish stock; 20 g/¾ oz sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

This particular recipe is suitable for so many different fish it was difficult deciding which one to choose. Try it with snapper, red fish, monkfish, even cod; it will work just as well with them all.

Ingredients

115 g/4 oz black turtle beans
½ medium onion, peeled

Europe
United Kingdom
Main course
Gluten-free

Method

Soak the beans in cold water 24 hours before needed, remembering that they will swell to three times their size.

Drain and wash the beans. Place them in a saucepan along with the onion, bacon, carrot, leek and garlic. Cover well with water and bring to the boil. Allow to simmer until cooked. Once cooked allow to cool in the liquid, drain and discard the vegetables and bacon, then lightl