Best 7 White Bean And Halibut Stew Recipes

WHITE BEAN FISH STEW

Steps:

• For the fish stock: Heat a large pot over medium heat and coat with the oil. Add the celery, fennel and onions, and season with salt and crushed red pepper. Cook until soft and very aromatic, 7 to 8 minutes. Add the garlic and cook for 1 to 2 minutes more. Add the fish bones, stir, and cook for 3 to 4 minutes. Add the white wine and reduce by half.
• Add enough cold water to the pot to cover the fish bones by 2 inches, about 10 cups. Sprinkle lightly with salt. Toss in the bay leaves and thyme bundle. Bring to a boil, reduce to a simmer, and cook for 30 minutes. Strain the liquid.
• For the stew: Coat a Dutch oven with olive oil. Add the celery, fennel, onions, crushed red pepper and salt to taste. Cook over medium heat until the vegetables start to soften, 3 to 4 minutes. Add the garlic and cook for another 1 to 2 minutes. Add the white wine and reduce by half. Add the cannellini beans, tomatoes, fish stock and saffron. Bring to a boil, reduce to a simmer, and cook for 12 to 15 minutes. Add salt to taste.
• Meanwhile, heat a saute pan over medium-high heat and coat with olive oil. Pat the cod cheeks dry with paper towels and sprinkle with salt. Add the cod to the hot pan and cook until golden and crisp on both sides and three-quarters of the way cooked through. Remove the fish from the pan and reserve. Repeat with the shrimp and calamari.
• Add the cod, shrimp, calamari and mussels to the simmering fish broth. Turn off the heat and cover, letting the fish gently cook through and the mussels open up, about 3 minutes. Discard any mussels that don't open.
• To serve, evenly distribute the seafood and vegetables in bowls and top with fish broth. Drizzle with finishing oil, sprinkle with fennel pollen, and top with reserved fennel fronds. Serve with crusty grilled bread.

WHITE BEAN STEW

Steps:

• In a large skillet heat garlic in oil until golden. Add white wine and cook about a minute until evaporated. Add the cannelini beans, broth and red pepper flakes and oregano. Bring to a boil and simmer for 5 minutes just to heat through; adjust seasonings. Add parsley and remove from heat. Garnish with red pepper.

PAN SEARED HALIBUT WITH WHITE BEANS AND GREMOLATA

Steps:

• In a small bowl stir together gremolata ingredients, and season with pepper to taste
• Set aside until ready to garnish and serve the fish
• Add 1 tablespoon olive oil to a sauce pan over medium heat.
• Add chopped onion, sprinkle some of the salt & pepper, and cook for 4 minutes.
• Add the minced garlic and cook for 1 more minute. Stir in the beans, fresh rosemary, chicken stock, and lemon, then simmer for 3-4 minutes.
• Add in the chopped tomatoes, the rest of salt & pepper, then saute until the sauce comes together, about 3 more minutes.
• Season the fish well with salt and pepper.
• Add olive oil to a separate large saute pan over medium-high heat.
• Sear the fish for 3 to 4 minutes on each side.
• Add the fish to the pan containing the white beans, and spoon some of the mixture over the fish.
• Serve hot and garnish with gremolata.

HALIBUT A LA VASCO CON ALBUIAS EN SALSA VERDE (BASQUE-STYLE HALIBUT WITH WHITE BEANS AND HERB SAUCE)

Steps:

• For the white beans: Put the white beans in a container with the 4 cups water and soak overnight. The next day, drain the water and put the white beans, salt, carrot, celery, thyme, bay leaf, onion and 6 cups water in a large pot and bring to a boil over high heat. Lower the heat to a simmer and skim any foam that forms on top. Simmer gently so as not to break the beans, until they are soft in the middle, about 2 hours. Take the pot off the heat and let the beans cool in the liquid. Drain, reserving the bean cooking liquid.
• For the fish stock: Put the olive oil, fennel, leek and onion in a 1-gallon stock pot and cook over medium heat to soften without browning, about 2 minutes. Add the wine and lemon juice. While that is going, wash the fish bones in cold water and then add to the pot with the bay leaf and 8 cups cold water. Bring the stock up to a rolling boil, then lower the heat and simmer, skimming off any foam that forms on top, for 30 minutes. Remove from the heat, cover, and let steep for 30 minutes. Strain the stock and cool in an ice bath. (Makes about 6 cups; leftover fish stock can be refrigerated for 3 days or frozen for 2 months.)
• For the white bean stew: Heat the oil in a large saucepan over low heat, add the garlic and let it brown slowly. Once it starts smelling of cooked garlic, whisk in the flour so it dissolves into the oil to make a roux. Whisk in the wine and 2 cups of the fish stock until smooth. Increase the heat to medium high, bring the stew to a boil, then reduce the heat and simmer for 15 minutes, stirring occasionally. If the sauce gets too thick, add up to 1 cup of the reserved bean cooking liquid. Add the white beans and simmer for another 10 minutes. Season with salt, pepper and 2 teaspoons Calabrian chile flakes-add more if you prefer spicy. Add a little lemon zest and juice. Keep the stew warm while you cook the clams and halibut. Just before serving add the parsley to keep it as green and fresh as possible.
• For clams: Put the clams in a pot and with wine to cover. Cover the pot and bring the wine to a boil over high heat, to gently open the clams. As soon as the clams start to open, use a slotted spoon to transfer them to a plate.
• For the fish: Heat the oil in a large skillet over medium heat. Season the halibut on both sides with salt and pepper. Sear the fish skin-side down until the first layer of fish starts to turn white, about 3 minutes. Flip, and cook until sides of the filets have turned white and the fish feels firm in the middle when you push down on the tops, another 2 minutes.
• To serve: Stir the parsley into the white bean stew. Divide the stew and clams among 4 bowls and top each with a piece of halibut, skin-side up. Sprinkle with some chopped parsley and serve.

SPICY WHITE BEAN STEW WITH BROCCOLI RABE

Steps:

• Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4-inch pieces; set aside.
• Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.
• Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
• Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.
• Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you've reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.
• Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
• Serve with feta and parsley, and with eggs, if you like.

WHITE BEAN AND HALIBUT STEW

Steps:

• Sauté bacon and shallots in large pot over medium-high heat until bacon is crisp, about 7 minutes. Add olive oil and garlic; stir 1 minute. Add tomatoes with juice, clam juice, wine, and saffron; bring to boil. Reduce heat; simmer 5 minutes. Add beans and fish; bring to simmer. Cover; simmer until fish is just opaque in center, about 5 minutes. Season stew to taste with salt and pepper.

ROASTED TOMATO AND WHITE BEAN STEW

Steps:

• Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
• In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
• When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
• When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
• Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.