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White fish with cannellini beans, artichokes & spinach
This is an elegant one-pan supper that can be on the table in 30 minutes. If you prefer to cook without alcohol, then omit the wine and double the stock instead
High in protein
2 of your 5 a day
Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins
½ 280g jar Cooks’ Ingredients Chargrilled Artichoke in Oil
2 echalion shallots, sliced finely lengthways
2 cloves garlic, crushed
400g can Essential Cannellini Beans, drained and rinsed
100ml dry white wine (optional)
200ml Cooks’ Ingredients Chicken or Vegetable Stock
½ tsp Essential Clear Honey
115g pack baby spinach
275g firm white fish fillets, such as Essential Hake or Cod
2 tbsp Essential Single Cream
200g Essential Baguette, to serve
Add 1 tbsp oil from the
artichoke jar to a medium
sauté pan or shallow casserole which has a lid. Set over
a medium heat, add the
shallots, a pinch of salt and
cook for 3-4 minutes, or until
softened. Drain the remaining
artichokes of oil and pat dry
with kitchen paper.
Add the garlic to the pan
and fry for another minute,
then stir in the cannellini
beans and artichokes. Add
the wine (if using, if not
add 200ml stock) and
simmer for 2 minutes.
Add the stock and honey
and bring to a simmer.
Stir in the spinach, then
nestle in the fish and season.
Cover with a lid, lower the
heat slightly and simmer
gently for 6-8 minutes, or
until the fish is opaque and
flakes easily with a fork. Stir
the cream into the sauce and
serve in shallow bowls with
the crusty bread.
Cook’s tip
Any firm white fish fillets will work well in this recipe, including our frozen Essential Coley or pollock fillets. Defrost thoroughly before use.
