Mediterranean Fish And Cannellini Bean Stew

After recently attending the Patrick Holford’s total health transformation seminar, I made a commitment to eat fish at least 3 times a week. This is what inspired the recipe and it’s super easy and quick to make. I used frozen box hake; yes I did say box hake. But trust me it works, and quite frankly I don’t always have the time or budget to go to the fishmonger and get fresh fish. It’s a weekday meal and that means it needs to be easy and healthy. I don’t even bother with defrosting the fish; just pop it straight into the pan to steam in the stock. My family adores this stew and insisted that I share this recipe on my blog. So, if you are looking for something low fat, healthy, tasty and easy, then this one is for you.

Ingredients –

• ½ finely chopped onion
• 3 cloves of garlic
• ½ punnet chopped button mushrooms
• 2 tbsp. olive oil
• 1 tin cannellini beans – washed
• 1 x 500g box of frozen skinless hake
• ¼ cup chicken stock
• 10 cherry tomatoes cut into 4’s
• Salt and pepper
• Good squeeze of lemon
• ¼ cup chopped parsley or any herb you prefer
• Chilli – optional

Recipe –

• Add the olive oil to a hot pan
• Fry the onions and garlic
• Add chopped mushrooms
• Add the frozen fish and chicken stock and put the lid on to simmer and steam for about 10 minutes
• Add the beans
• Add the chopped tomatoes
• Add the herbs
• Season with black pepper and salt
• Squeeze ¼ lemon on and serve immediately. Serve with warm crusty bread