White fish with cannellini beans, artichokes & spinach

Name: White fish with cannellini beans, artichokes & spinach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: ½ 280g jar Cooks’ Ingredients Chargrilled Artichoke in Oil; 2 echalion shallots, sliced finely lengthways; 2 cloves garlic, crushed; 400 g can Essential Cannellini Beans, drained and rinsed; 100 ml dry white wine (optional); 200 ml Cooks’ Ingredients Chicken or Vegetable Stock; ½ tsp Essential Clear Honey; 115 g pack baby spinach; 275 g firm white fish fillets, such as Essential Hake or Cod; 2 tbsp Essential Single Cream; 200 g Essential Baguette, to serve

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

5 out of 5 stars(3) Rate this recipe

High protein2 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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Ingredients

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

Method

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.