White Fish and Italian Bean Bouillabaisse 2

Photo: psfreeman

Serve with oyster crackers, french bread and a glass of Hogue Cabernet Sauvignon. Recipe from Harris Teeter's Fresh Catch Newsletter.

Yield: 4 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


  • 2 pound(s) haddock or cod (skinned, deboned, and large diced)
  • 1 medium onion, diced
  • 2 tablespoon(s) garlic, minced
  • 2 ribs celery
  • 4 ounce(s) green olive tapenade
  • 2 cup(s) Hogue Cabernet Sauvignon
  • 28 ounce(s) qcanned diced tomatoes, fresh may be used
  • 16 ounce(s) Italian white beans, drained
  • 1 bunch(es) Italian parsley, chopped
  • 2 ounce(s) Parmesan Reggiano, grated
  • 4 ounce(s) olive oil
  • Sea salt
  • Cracked black pepper


  1. 1. In large heavy bottom saute pan, over medium high heat, saute onions, garlic, and celery until translucent.
  2. 2. Add diced whole fish and tapenade, cook until fish is tender.
  3. 3. Add Hogue Cabernet, tomatoes and white beans, bring to boil, reduce to simmer, simmer for 10-15 minutes.
  4. 4. Add parsley and parmesan, adjust salt and pepper to taste, serve with rice or pasta.
January 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

White Fish and Italian Bean Bouillabaisse 2 Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy