INGREDIENTS
2 TBSP. olive oil
2 cloves garlic, minced
1 tsp. dried red chile flakes
1 small onion, chopped
4 1/2 cups fish stock
1 1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. dried basil
1 large potato, peeled and diced small
1 medium carrot, peeled and thinly sliced
1 bay leaf
1 cup fresh green beans, trimmed and cut into small pieces
1 cup tomato sauce
1/2 cup chopped fresh tomato
1/4 cup chopped parsley
2 cups canned cannellini beans, rinsed and drained
1 lb. thick-cut sea bass fillet, cut into 1 to 1 1/2 inch chunks
1 cup fresh chopped spinach
Grated Parmesan cheese for garnish
DIRECTIONS
In a heavy non-stick skillet, combine olive oil, garlic and chile pepper flakes; cook over medium heat.
Add onion, 1/2 cup of the fish stock, salt and pepper.
Stir in dried thyme, oregano and basil.
Bring to a boil; reduce heat to low, and simmer for 10 minutes.
During the last 2 minutes of cooking, add thyme, oregano and basil.
In a large saucepan, stir together remaining fish stock, potato, carrot and bay leaf.
Simmer for 5 minutes.
Add green beans and simmer for another 5 minutes.
Add tomato sauce, fresh tomatoes, parsley, cannellini beans, and the sauteed onion mixture.
Stir well and continue to simmer for 5 more minutes.
Add the fish pieces and spinach; simmer for another 5 minutes or until the fish is cooked through and just beginning to flake.
Makes 4 large servings.
