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Sea Bass with Cannellini Bean Stew
Ingredients
- 2 T olive oil
- 1 medium onion, diced
- 1 Cup peeled, diced carrot ( 2 carrots)
- 1 Cup diced celery ( 2 stocks)
- 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
- 1–2 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
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