White Fish and Italian Bean Bouillabaisse |
|
 |
Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
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) cabernet sauvignon |
28 ounce(s) canned 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 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.
|
|