fish stew w. white bean and roasted garlic puree and roasted carrots.

this delicious meal was just engulfed by three large mouths. it made fore-mentioned mouth's taste-buds dance with delight.
serves 3

stew

olive oil

1 spanish onion, sliced

a scattering of fennel seeds

a pinch of chilli flakes

1 bay leaf

1 tin of tomatoes

some water or verjuice

salt and pepper

500gms firm white fish in large pieces

basil leaves

puree

1 tin of cannellini beans, rinsed

1/2 bulb of garlic

some lemon zest and rind

dash of water or stock

olive oil

salt

carrots

6 medium carrots

olive oil

salt and pepper

method

preheat oven to 160/180*C. oil carrots liberally and throw some salt and pepper on them. chuck on an oven tray with unpeeled garlic (for puree) also drizzled with olive oil and pop in the oven for around about 25-30 minutes or until soft and golden.

preheat frying pan. sweat off onions until softened. add some fennel seeds, chilli flakes, and bay. throw in tomatoes, add a splash of verjuice and simmer awhile, for 5 minutes or so. add fish and gently simmer until cooked, 7-10 minutes, depending on the thickness of the fish. it should feel firm and become opaque. tear basil into stew before serving. season with salt and pepper.

take garlic out of oven after 15-20 minutes, when lightly golden and soft, and squeeze out of skin. blend cannellini beans, and garlic, add water/stock to make a smooth puree. add lemon juice, zest and salt to taste. heat puree over a low heat on the stove.

serve fish topped with tomatoey goodness beside a dash of bean puree, with the carrots resting upon the puree. garnish with some basil leaves.

enjoy.