Borlotti Bean Stew

Name: Borlotti Bean Stew
Cuisine: British
Ingredients: 2 tbsp fresh oregano, chopped; 600 g fresh borlotti beans, podded weight about 350 g; 1.2 litres chicken or vegetable stock; 1.2 litres chicken or vegetable stock; 700 g ripe tomatoes, peeled*, deseeded and finely diced; 3 small sprigs of thyme; 1 bay leaf; 2 garlic cloves, crushed; 1 fennel bulb, quartered, cored and finely sliced (reserve any leafy fronds for garnish); 1 carrot, peeled and diced; 1 stick of celery, diced; 2 leeks, white and pale green parts only, halved and thinly sliced; 60 ml olive oil; 6 sea bass or sea bream fillets, skin on; 2 tbsp olive oil; 2-3 tbsp fruity, extra-virgin olive oil for trickling over the top; 2-3 tbsp fruity, extra-virgin olive oil for trickling over the top; 2 tbsp fresh parsley, chopped; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 6 sea bass or sea bream fillets, skin on

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Taste of the Unexpected

By Mark Diacono

Published 2010

About

This hearty borlotti bean stew is wonderful with tender fillets of fish, but if you would prefer a heartier meal, substitute spicy sausages for the fish. Just brown the sausages then add them to the stew along with the beans.

Ingredients

60 ml olive oil
2 leeks, white and pale green parts only, halved and thinly sliced
1 stick

Europe
United Kingdom
Fish course
Stew
Gluten-free
Pescatarian

Method

Pour the olive oil into a large casserole dish and warm over a medium-low heat. Add the leeks, celery, carrot and fennel, partially cover and sauté gently, stirring from time to time, until everything is very soft, about 15 minutes. Add the garlic, bay leaf and thyme sprigs and stir for a further minute. Add the tomatoes, stir and simmer for 5 minutes. Pour in the stock, bring to a simmer and a