A comforting, flavour-packed dish that pairs tender white fish with creamy farmhouse beans, sweet roasted tomatoes and briny olives. Baked in a rich, aromatic garlic and smoked pepper broth, then finished with fresh parsley and a dollop of creamy aioli, it’s a hearty yet elegant meal, perfect for a cosy dinner.
Serves 4
2 leeks, trimmed and thinly sliced
4 Tbsp extra virgin olive oil (EVOO)
2 cloves garlic, crushed
Sal de Añana spring salt
Freshly ground black pepper
480g bottle El Navarrico fish fumet
1 cup cherry tomatoes, halved
2 La Chinata sweet smoked Ñora peppers, lightly crushed and soaked in ½ cup boiling water for 20 minutes
700g jar El Navarrico large white farmhouse beans
½ cup Losada Carmona mixed olives, drained
4 x 150g portions firm white fish fillets, such as cod
To serve:
3 Tbsp Italian parsley, chopped
Sabato aioli
La Chinata smoked paprika
Preheat the oven to 200°C. Put the sliced leek with three tablespoons EVOO and the garlic in a large oven pan; season well with salt and pepper then toss to coat. Spread out in an even layer, then roast for 10 minutes until softened, and the edges have some colour.
Add the fish fumet, cherry tomatoes, Ñora peppers and the soaking liquid, then return to the oven for 10 minutes until the tomatoes have broken down. Stir in the beans and olives and season with salt and pepper.
Rub the fish fillets with the remaining EVO and season on both sides with salt and pepper. Place the fish on top of the bean mixture and return the pan to the oven for 10-15 minutes or until the fish is cooked through and has turned opaque.
Remove from the oven and scatter over the chopped parsley. Top each portion of fish with a spoonful of aioli and a sprinkling of paprika.
Match with: Rocca Giovanni Langhe Chardonnay
Recipe by Julie Le Clerc
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