Sea Bass With Cannellini Bean Stew

For a fast weeknight meal, canned cannellini beans could also be substituted during this recipe- and from start to end , this will be made in about half-hour .

Cannellini beans are Pieris brassicae beans, with firm texture and skin, that hold their shape in soups and stews, and have a nutty buttery flavor. i really like them because, albeit they're low in fat, they add a really satisfying creaminess to dishes.

Sea Bass With Cannellini Bean Stew
Sea Bass With Cannellini Bean Stew

Sea Bass, an upscale buttery fish pairs exceptionally well with the stew, and although it are often quite pricey, it’s well worth the splurge. Other options include Alaskan or True Cod, escolar, halibut, or black cod. The fish is just seasoned – with a touch of salt and pepper, then seared in vegetable oil .

If using dried cannellini beans, remember to soak them during a bowl of ample water the night before, which can greatly improve their digestibly, and lessen their cooking time. they're going to double in size.


  • 2 T olive oil
  • 1 medium onion, diced
  • 3–4 smashed and rough chopped garlic cloves
  • 2 Cups diced tomatoes ( or one 1 can diced)
  • 3 Cups cannellini beans ( 2 Cans rinsed and drained,
  • or 1 ½ C dried and soaked overnight
  • 4 Cups chicken Stock
  • 1 Cup peeled, diced carrot ( 2 carrots)
  • 1 Cup diced celery ( 2 stocks)
  • 1–2 Cups water, depending on if using canned or dried beans
  • 2 Tablespoons fresh sage ( or thyme, or rosemary)
  • ½ teaspoon kosher salt
  • ¼ teaspoon cracked pepper
  • 4  four ounce sea bass fillets ( or thick-cut true cod, escolar, halibut, black cod)
  • oil, salt and pepper for fish
  • Italian parsley for garnish


  1. In a medium -large heavy bottomed pot, heat oil over medium high heat. Add onions, and stir for two minutes. Add carrots, celery and garlic, turn heat to medium and sauté for about 5 minutes, stirring occasionally. If using canned beans, add them, along with stock,1 C water, herbs and tomatoes, salt and pepper, and bring to a boil. Turn heat down to low, cover and simmer gently for 10-15 minutes.
  2. Alternatively, if using dried beans, make sure to soak them in ample water, overnight or up to 24 hours. (This will prevent gastric issues and shorten cooking time. ) After the carrots, celery and garlic have been sautéing for 5 minutes. Add the dried, soaked beans and the stock. Add 2 additional cups water. Add the herbs, but do not salt yet, and do not add the tomatoes yet. Bring to a boil on high heat. Cover, turn to low heat and let simmer 2 hours. Then add the salt, pepper and tomatoes. Continue simmering another ½ hour. If the stew is too brothy for you, leave the lid off and keep it at a gentle simmer, letting it reduce a bit. However, I really enjoy it brothy.
  3. Heat 1-2 T olive oil in a cast-iron skillet, over medium high-heat. Pat dry fish with paper towels and season generously with kosher salt and pepper. Sear each side until a golden crust forms on the fish, and turn heat down to cook through to desired done-ness, taking care not to over cook.
  4. Place the stew in a wide shallow bowl, top with seared fish and garnish with fresh Italian parsley.

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