1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 cup uncooked medium seashell pasta
2 tablespoons finely chopped fresh basil
1 tablespoon finely chopped fresh oregano
2 tablespoons tomato paste
1/4 teaspoon freshly ground black pepper
3/4 pound skinless halibut fillets, cut into 1-inch pieces
1/4 cup (1 ounce) shaved Parmesan cheese
How to Make It
Heat oil in a Dutch oven over medium-high heat. Add onion and garlic to pan; sauté 5 minutes or until tender. Add green beans and next 4 ingredients (through tomatoes); bring to a boil. Add pasta. Cover, reduce heat, and simmer 12 minutes or until pasta is tender.
Stir in basil, oregano, tomato paste, and freshly ground black pepper. Gently stir in fish; cook 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with Parmesan cheese.
Wine note: In southern France, dry rosé wine is the classic match with the summery flavors of fish stew. The fresh white fruit and subtle berry flavors of a rose like Château d'Aqueria Tavel Rosé 2006 ($17) are delicate enough for firm fish, while the generous acidity can handle tomato paste and basil. These dry wines are best when fresh, so watch also for 2007 releases, which start appearing now. —Jeffery Lindenmuth
Very flavorful, colorful, and easy. Used purple fingerling potatoes in place of the pasta and added red pepper flakes. Will pass this recipe along to my sister who has an abundance of garden veggies and seafood from her fisherman hubbie.
Fabulous!!! This is the second time I've cooked it & both times it was a crowd pleaser! I don't think the type of fish is a make or break; I've done both Barramundi & Ling and both we're fantastic! This last time I used veggie stock instead of chicken & thyme instead of oregano and it gave the stew a little bit of a different flavour...still fabulous!
This was easy and gourmet tasting. When I first tasted it, the broth seemed bland, so I added some crushed red pepper to spice it up a little. As it set, the broth picked up more flavor. I used tilapia, salmon, and threw in some scallops at the last minute. I did not think the noodles were necessary, however they provided a festive filler and prevented me from worrying that I made too little. I cooked those separately and tossed them in in the end along with the scallops while reheating.
Served it at a dinner party to rave reviews.
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