White Fish and Italian Bean Bouillabaisse

Photo: psfreeman

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

Yield: 4 servings
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  • 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) Cabernet Sauvignon
  • 28 ounce(s) canned 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 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.
November 2011

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

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