Braised fish with black-eyed beans, chilli, tomato & olives
1 small, finely chopped
2 stick(s), finely chopped
2 clove(s), crushed
1 teaspoons, zest
Dry white wine
1 can(s), large
Olives, in Brine
55 g, pitted, black, chopped
350 g, skinless, cut into 3cm pieces
150 g, sliced on the diagonal
1 medium, thinly sliced
Black eyed beans, cooked
1 can(s), large, drained, drained, rinsed
- Heat the oil in a large, deep nonstick frying pan over a medium heat. Cook the onion and celery, stirring, for 5 minutes or until soft. Add the garlic, chilli flakes and lemon zest and cook, stirring, for 1 minute or until fragrant. Add the wine and cook until reduced by half.
- Stir in the tomatoes, olives and 250ml water, then bring the mixture to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.
- Add the fish, green beans, courgette and black-eyed beans to the pan and cook, covered, for 6-7 minutes or until the fish is cooked through and the vegetables are tender. Season to taste, then serve.