Home > Recipes > Fish, tomato and green bean hot pot

Fish, tomato and green bean hot pot
( SERVES 4 )

Herald on Sunday

No ratings yet

I’m looking forward to making plenty of soups this winter and the fish hot pot is just like a chunky soup.

The beans are a healthy way to fill you up, and it’s an easy way to cook fish if you’re a bit unsure about the correct method. It’s pretty simple, and if you’ve got hunter-gatherer friends to provide you with it fresh, all the better.

Ingredients

1 Tbsp	Cooking oil
1 small	Onion, thinly sliced
1	Fennel bulb
2 cloves	Garlic, crushed
¾ cup	White wine
2 tins	Crushed tomatoes
1 pinch	Chilli flakes
2 tins	Cannellini beans, or other white beans, drained and rinsed
2 large	White fish fillets, such as monkfish or tarakihi, sliced into pieces
1 bunch	Green beans, ends removed
1 bunch	Fresh parsley
1	Lemon, zest

Directions

In a large saucepan, heat oil to medium heat, and gently saute onion and fennel. Once softened, add garlic and continue to cook for a few minutes.
Add a generous splash of wine and the tinned tomatoes. Season with salt, pepper, and chilli flakes. Bring to a gentle boil, before reducing to a simmer. Simmer for 5 minutes.
Add white beans and mix through, then add fish. Increase heat slightly and simmer for about 10-15 minutes until fish is cooked through — it will be white and no longer translucent.
Add green beans and cook for 5 more minutes; you can leave it on the heat for longer, depending on how crunchy you like your beans. Remove from heat, and garnish with parsley and lemon zest. Serve in bowls with crusty fresh bread on the side.