White Fish and Italian Bean Bouillabaisse 2 |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
2 pound(s) haddock or cod (skinned, deboned, and large diced) |
1 medium onion, diced |
2 tablespoon(s) garlic, minced |
2 ribs celery |
4 ounce(s) green olive tapenade |
2 cup(s) hogue cabernet sauvignon |
28 ounce(s) qcanned diced tomatoes, fresh may be used |
16 ounce(s) italian white beans, drained |
1 bunch(es) italian parsley, chopped |
2 ounce(s) parmesan reggiano, grated |
4 ounce(s) olive oil |
sea salt |
cracked black pepper |
Directions:
1. In large heavy bottom saute pan, over medium high heat, saute onions, garlic, and celery until translucent.
2. Add diced whole fish and tapenade, cook until fish is tender.
3. Add Hogue Cabernet, tomatoes and white beans, bring to boil, reduce to simmer, simmer for 10-15 minutes.
4. Add parsley and parmesan, adjust salt and pepper to taste, serve with rice or pasta.
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