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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Ingredients

  • 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

Preparation

  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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