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Heat the oil and butter in a large pan over a low heat. When melted, add the celery, shallots, sliced garlic cloves, rosemary sprigs and chopped parsley stalks with a pinch of salt. Cook gently for 10 minutes until the shallots and celery are really tender but not coloured. Add the wine and bubble for 1-2 minutes, then add the tomatoes, beans and vegetable stock. Season, bring to the boil and simmer the stew for 10 minutes.
Meanwhile, for the gremolata, put the finely chopped parsley leaves in a small bowl. Add the grated garlic and lemon zest. Mix together well and season. Season the fish and nestle it into the stew. Reduce the heat to low, cover the pan and cook for a further 8-9 minutes, until the fish is opaque and flaking.
Remove the rosemary and check the seasoning. Serve immediately with the gremolata scattered over the top, plus lemon wedges for squeezing.
Typical values per serving when made using specific products in recipe
Energy | 1,577kJ/ 376kcals |
|---|---|
Fat | 10g |
Saturated Fat | 3.7g |
Carbohydrates | 26g |
Sugars | 10g |
Fibre | 9.8g |
Protein | 30g |
Salt | 1.3g |
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