This is a hearty, tasty and filling meal that’s easy to make and even easier to eat. It comes from Kay Chun in NYTimes Cooking with a few embellishments added along the way. Make it other fish options like cod or even scallops, it can stand up for itself underneath.
For this you’ll need: 1/2 yellow pepper (chopped), 1/2 onion (chopped), 1 carrot (peeled and chopped), 3 anchovy fillets, 3 garlic cloves (chopped), 2 Tbs tomato paste, 2 cups cherry tomatoes (halved), 1/2 cup white wine, 2 x 14 oz cans of white beans, 3 or 4 fresh oregano sprigs, 1 lb halibut (or cod or scallops or other sturdy white fish) fillet, 1 Tbs butter, parsley (chopped, for serving), salt, pepper, olive oil.
In a large pot or Dutch Oven heat 2 Tbsp olive oil over medium heat and add the chopped yellow pepper, carrot and onion. Season with some salt and pepper and cook until just turning soft, about 5 mins, stirring often.
Add the anchovies and the garlic and stir well until just fragrant, about 30 seconds, crushing the anchovy fillets with a wooden spoon to help dissolve it. Add the tomato paste. Combine everything together over a medium low heat, stirring well, and cook until just darkened and caramelized – about 3 mins.
Add a little more olive oil and the halved cherry tomatoes and cook further, mashing some of the tomatoes with the back of a wooden spoon, for about 3 mins. Add the white wine, turn up the heat, stir well, and allow the tomatoes to cook down until most of the wine has evaporated, about 5 mins.
Add the beans, 1-1/2 cups water, and the leaves from the oregano sprigs. Stir well and bring to a boil. Reduce the heat and allow to simmer until thickened, about 10 mins.
Season the fish with salt and pepper and cut into 4 equal portions. Lay the fish across the top of the bean/tomato mixture, reduce the heat to medium low and cover the pot. Cook until the fish is opaque throughout and flakes easily, about 10 mins.
Remove the fish to a separate plate, spoon the stew into serving bowls, place a portion of fish on top of each serving and sprinkle the chopped parsley over the top. Serve with crusty bread.
Dinner at Our Place 