- 4 thick-cut bacon slices, chopped
- 3 tablespoons extra-virgin olive oil
- 1 14 1/2-ounce can petite diced tomatoes in juice
- 1 8-ounce bottle clam juice
- 1/2 teaspoon (scant) saffron threads
- 2 15-ounce cans small white beans, drained
- 1 1/2 pounds halibut fillets, cut into 1 1/2-inch chunks
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.
Creamy White Bean Stew with Parmesan and Greens
My husband has been flirting with the idea of going vegetarian, and while I don’t think us meat-lovers will ever get all the way there, it is fun to try and incorporate more vegetarian and almost-vegetarian dishes into our regular dinner repertoire. This one is a new favorite, with slow-braised white beans, kale, arugula, and spinach. It’s a definite winner!
The stew is flavored by a bit of bacon, a tiny amount of anchovies, and a parmesan rind. This is like an umami trifecta! If you’re worried about the anchovies being fishy, don’t: they just add a nuttiness and a complexity to the finished dish. To make it vegetarian, just omit the bacon and anchovies.
It does take a bit of time to simmer on the stove, and some time in advance to soak the beans, so you’ll need some advance planning to make this happen. Totally worth it!
Serve it with extra shavings of parmesan and a crusty baguette. It’s perfect for the cold fall weather coming our way.
RECIPE: Creamy White Bean Stew with Parmesan and Greens
Yellow Eye and Fennel Casserole
We appreciate fennel most when it's raw and thinly sliced or slowly braised and caramelized. It's an amazing vegetable and our own Creative Director here at Rancho Gordo, Rachel Padilla, took a fine but somewhat stodgy recipe that Steve blogged about and made it her own. This is Rachel's new overhauled version and we all thought it was superior when we had it for lunch in our office here at Rancho Gordo. You could substitute any medium or light bean for the Yellow Eyes but they're so delicious, we would use them without a doubt. 2 large fennel bulbs, trimmed .
Spanish white bean stew with chorizo sausage
This Spanish white bean stew with chorizo sausage is so good that everyone will believe you spent hours in the kitchen! The chorizo flavors the beans so beautifully, that even the ones who don’t like beans will certainly try a tablespoon or two. And who knows, you may turn them into bean lovers!
The combination of beans and meat is very common in many countries throughout the world and I lately also used it in my Greek-Mexican Pitacos recipe (I’m talking about some delicious minced beef and beans tacos made with pita bread!). In this recipe, the chorizo sausage flavors perfectly the earthy beans resulting in a unique dish. You can use a spicy or a sweet chorizo, depending on your taste.
Personally, I am a bean lover. Why? Because even when made with the simplest ingredients (like these Tuscan style white beans), beans have something extra comforting, something that brings warmth to my heart. Or maybe it’s because they’re considered Greece’s National food. Due to their high nutritional value and their low cost, dried beans have raised many generations and have helped the people of the Mediterranean, especially the Greeks, not to starve during some tough times.
But they’re also a favorite ingredient of other Mediterranean countries like Italy and France. In this Spanish white bean stew, their spicy character is due to the chorizo which makes this dish extra warm and comforting. If you can’t find fresh chorizo, use any fresh sausage.
How to make bean stew with chorizo sausage
- Soakthe beans (skip this step if you use cooked beans): Transfer the beans in a large bowl with plenty of water and let them soak overnight.
- Boilthe beans (skip this step if you use cooked beans): The next day rinse them well, transfer them in a pot with water (don’t add salt) and simmer until tender – about 60 minutes. Rinse and drain well.
- Make the stew: Saute the vegetables and the chorizo sausage with some olive oil in a large skillet or pot until the vegetables are soft. Add the rest of the ingredients and simmer until the sauce thickens.
What type of chorizo sausage to use?
There are a lot of chorizo types apparently… There’s the dry/cured chorizo which can be eaten as is and there’s the fresh chorizo which must be cooked before you eat it. There’s also spicy or sweet types and soft or hard ones. Usually, the hard sausages are cured and the soft is semi-cured.
But that’s not all… There’s also the Spanish and the Mexican chorizo. If you buy a Spanish chorizo, it will probably consist of Iberico pork, a well known Black Iberian pig. And since this is a Spanish white bean stew I’d recommend using a Spanish soft (semi-cured) or fresh chorizo, sweet or spicy will be up to you (I used sweet for this recipe), but if you can’t find any, a Mexican chorizo will also do. If you can’t find chorizo at all, then you can also use an Italian sausage.
You can read more in this article about the 11 types of chorizo and in this article: an intro to chorizo.
Can you bake beans in the oven?
Yes you can! Beans are cooked perfectly if you have a pressure cooker but in my humble opinion they’re even better if you bake them in a dutch oven for a LOOONG time. And this applies to chickpeas also. I’ve used the baking method in this Greek baked chickpeas (Revithada) and the results were amazing. If you want to try this method, you’ll have to add the soaked beans, the rest of the ingredients and enough water to cover them by half an inch in a Dutch oven and bake them at 390°F (200°C) for about 3-4 hours.
- Try to find a good quality soft chorizo, and not a hard/cured one.
- Soak dried beans overnight in a bowl filled with salted water and rinse them very well before cooking.
- Boil the beans without adding any salt until they’re soft and tender.
- If your water is hard it’s best to use bottled water for cooking.
- You can boil the beans one day before and keep them in the fridge. If you boil some extra, you can use them in salads during the week.
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The Skinny on Budget Bouillabaisse (Fish Stew)
It’s the result of blending together a couple of recipes I came across in old cookbooks: the Bouillabaisse recipe from The Fannie Merritt Farmer Boston Cooking School Cookbook (affiliate link) (10th Edition) and “Budget Bouillabaisse” from Betty Crocker Cookbook (affiliate link) (1978).
Low in fat and brimming with Weight Watchers power foods, this French fish stew turned out colorful and delicious. Served over slices of toasted whole wheat baguette, it made a satisfying Sunday night one-dish supper.
If you don’t have a friend supplying you with halibut, most any firm white fish fillet, such as cod, haddock, sea bass, red snapper or tilapia will work.
And if you decide to include the bulb of fennel and are not quite sure how to core and chop it, I’ve included a helpful video at the end of the post.
This warm, delicious stew is the perfect fall meal to serve for dinner and save for lunch the next day. It’s flavorful, and rich in healthy fats and veggies. You’re going to love it! Please click here to view the PDF version of recipe.
- 3 tablespoons extra-virgin olive oil
- 1 large leek, dark green leaves removed
- 2 bell peppers, stemmed and seeded
- 3 garlic cloves
- 16 ounces tomato puree
- 8 ounces full fat coconut milk
- ½ pound celery root
- 1 pound white fish (monkfish, haddock, sole, halibut, etc.)
- 2 tablespoons of chopped thyme, oregano, rosemary, and or parsley
- 1 tablespoon fresh lemon juice
- sea salt, to taste
Gather all your vegetables and chop them into small pieces and set aside. Then cut the fish into bite-size pieces and set aside.
Heat the oil in a 2 quart sauce pan on medium-high heat then add the leeks and bell peppers. Cook for 3-4 minutes, stirring occasionally until softened. Add the garlic, cook for an additional minute, and then add the tomatoes and coconut milk. Simmer for 5 minutes before adding the celery root and fish.
Continue to cook for 15-20 minutes before tasting, adding the lemon juice, salt to taste and stirring in the chopped herbs. Spoon into two soup bowls and serve immediately. Store any leftovers refrigerate, in a sealed glass container, for up to 3 days.
Nutritional analysis per serving
Calories 431 • Total fat 22 g • Protein 28 g • Fiber 3 g • Sugar 5 g • Sodium 186 mg
Reviews ( 6 )
Terrific recipe, just made a slight adjustment of adding a generous blend of dried French herbs to the lentil/sweet potato mix. It's a HUGE mistake to use tilapia that's not even close to halibut. If you don't want halibut (sometimes cost-prohibitive), use another firm fish like salmon. If your fish isn't right, the whole dish will be off. Someone mentioned "stinging mustard sauce" if you have a decent mustard, like Maille, you can't go wrong. I cut the sauce recipe in half so it wouldn't overpower the dish. Good fish, good mustard, add some herbs, and this dish is terrific.
I tried this for the first time this evening, as the dish (image) looked pleasant and the ingredients appealed to me. I scaled the recipe down by half, and modified the ingredients (because of availability) to suit local conditions (we're in France) so used cabillaud (cod), and because we prefer a few extra herbs and spices in our cooking, added 2 tablespoons of tomato paste, 1/2 teaspoon of ground ginger (I'd usually use root, but for this chose ground), a 1/2 teaspoon of masala, tablespoon of sweet chilli sauce and
50 mls red wine to the lentil mix. My dear lady, who is a rather fussy eater, devoured it, as did I. I've read the reviews (below) and am surprised a number of folk didn't like it. Our tastes are not to everyone's liking, but I'd very happily give this a 7-8/10, and would recommend others try it also (spice it to suit your preferences). Ours looked exactly like the original image. Thanks for a super recipe one I'll definitely follow again.
Halibut with White Beans Recipe
Happy Monday, Friends! I hope you all had a wonderful July 4th holiday! Our children were with us for the week so I took a few days off to enjoy their company. But today I want to share with you one of our favorite seafood recipes. (As previously promised!) It’s a halibut with white beans recipe. I think you are going to love it!
My husband retired recently but traveled extensively during the course of his career. Often times he would have a great dish at a nice restaurant and come home and try to recreate it. This is how we’ve found some of our favorite recipes! As usual, we look up a recipe with similar ingredients then make it our own by adding or substituting a few of the items. This Halibut with white beans recipe has become a regular dish at our house. It’s so satisfying and delicious! So, without further ado, here is the recipe!
-1 tablespoon extra virgin olive oil
-3 minced garlic cloves (or we like to use the minced garlic in a jar and add 1-2 teaspoons)
-⅓ cup finely chopped green onions
-2-14 ounce cans of white cannelini beans, rinsed and drained
-½ teaspoon kosher salt and fresh ground pepper
-1 ½ pounds halibut filet (about 6 ounces per serving)
1-Add 1 tablespoon olive oil to a sauce pan and stir over medium heat.
2-Add onion and minced garlic, salt and pepper and cook for about 3 minutes, stirring often.
3-Stir in beans, chicken stock and lemon. Cover and simmer while you cook the halibut. (you can add a bit more chicken stock if needed) You want the beans moist but not runny, so allow the chicken stock time to cook down.
1-Rub the halibut with a bit of olive oil and season with salt, pepper and garlic powder.
2-Add olive oil to a separate sauce pan over medium high heat
3-Sear the fish 3-4 minutes on each side.
4-Serve the fish over a bed of white beans. Garnish with fresh parsley or rosemary.
Confession. Since it’s usually only my husband and me, we still make two cans of beans with two halibut steaks. That with a glass or two of red wine is perfect!
And now we get to enjoy our meals under our newly installed chandelier! I dragged it all the way from Pennsylvania to North Carolina and I’m so happy I did! Dining under a crystal chandelier makes me glad.
Let me know if you try this halibut recipe or please share if you have one of your own. Meanwhile we are still trying to unpack and decorate the new house. I’ll have a few more rooms to show you soon. As always, thank you so much for stopping by! Let’s stay in touch, shall we? Have a great day! xoxo Dell
Mediterranean Whitefish with Tapenade
This dish is perfect for a weeknight meal since it comes together quickly, and it is full of flavor!
Food processor Mixing bowl Non-stick skillet
(4) 6 oz white fish fillets 3 oz Feta cheese, crumbled 1 tbsp extra virgin olive oil 1 lemon, cut in wedges salt & pepper, to taste
½ cup sun-dried tomatoes, drained and chopped ¼ cup Kalamata olives, pitted and chopped ¼ cup green olives, pitted and chopped 1 tbsp capers, drained 1 tsp anchovy paste 1 clove garlic, chopped 2 tbsp extra virgin olive oil 2 tbsp lemon juice
I highly recommend preparing the tapenade a day or two in advance to allow the flavors to fully develop. This will also cut the prep time for this recipe to just a minute or two – and you can’t beat that!
Prepare the tapenade by combining all the tapenade ingredients into a medium-sized bowl. Stir to combine everything and then transfer half of the mixture to your food processor and quickly pulse until finely chopped – but not smooth. Return the mixture to the bowl and stir with the rest of the tapenade. Cover it and set it aside, or refrigerate.
Add the olive oil to a large non-stick skillet over medium heat. Season the fish fillets with salt and black pepper, to taste, and add to the hot pan. Cook for 3-4 minutes, or just until golden brown, then turn and cook on the other side for another 3-4 minutes. Repeat on each edge for 1 minute or just until golden. Do not overcook.
Add the sun-dried tomato and olive tapenade to the skillet. Toss in the crumbled Feta and cook, stirring continually, just until heated through – approximately 1-2 minutes. Remove from the heat and transfer the fillets to individual serving plates. Spoon some of the warm tapenade over each fillet and serve with lemon wedges.
If you enjoy this recipe, you will love my Sicilian Fish Stew. It is whitefish again with a Mediterranean flavor. Check it out!
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 1 head garlic, cloves separated, peeled and minced
- ½ teaspoon dried oregano
- ½ teaspoon salt
- Pinch of freshly ground pepper
- 2 ½ cups water
- 4 medium red potatoes, cut into 1-inch chunks
- 1 1/2 pounds cod (see Tip), cut into 6 portions
- 1 lemon
Heat oil in a 4 1/2-quart Dutch oven over medium heat. Add onion, garlic, oregano, salt and pepper. Cook until the onion is tender, 2 to 3 minutes. Add water and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes.
Add potatoes and simmer, covered, for 15 minutes. Remove the potatoes with a slotted spoon to a bowl. Place fish in the sauce. (The fish should be at least halfway covered with liquid if necessary, add more water.) Return the potatoes to the pot, cover and simmer until the fish is opaque and the potatoes are tender, 25 to 30 minutes more. Squeeze lemon juice over the stew just before serving.