White Fish, Kale and Bean Stew

Charmaine Lu -
  • 100g cavolo nero, shredded, stems finely chopped
  • 2 tbsp olive oil
  • 1 chopped onion
  • 2 rosemary sprigs
  • 3 sliced garlic cloves
  • 400g tin of cherry tomatoes
  • 200ml veg stock
  • 400g tin of borlotti beans, drained
  • 250g skinless firm white fish fillets
  • Tip the cavolo nero stems into a casserole dish with the oil and some salt. Stir in the onion and rosemary, and cook for 10 mins to soften well.
  • Stir the garlic into the pan and sizzle for 2 mins, then add the tin of tomatoes and stock. Simmer for 8 mins to reduce slightly, then stir in the beans and nestle in the fish and cavolo nero leaves. Cover with the lid and cook for 8 mins more - when the fish is cooked through, stir to slightly break up into chunky flakes, then season to taste and serve with plenty of bread for dunking.
30 mins
2 serving