Flageolet Stew with Cod & Gremolata

This recipe it full of flavour, as you can tell my the ingredient list, but very quick to make (think 30 mins) and low in calories. Sounds ideal doesn’t it! (serves 2): ⁣

✔️ 1/2 tbsp olive oil⁣
✔️ 10g unsalted butter⁣
✔️ 1 stick celery, finely chopped ⁣
✔️ 2 small shallots, quartered⁣
✔️ 3 garlic cloves, 2 sliced, 1 finely grated⁣
✔️ 2 rosemary sprigs⁣
✔️ 1/2 pack parsley, finely chopped⁣
✔️ 75ml dry white wine⁣
✔️ 300g tomatoes, roughly chopped ⁣
✔️ 400g can flageolet beans, drained and rinsed⁣
✔️ 150ml veg stock⁣
✔️ 1 lemon, zest of all, 1/2 cut jn to wedges⁣
✔️ 240g cod fillets ⁣

Heat the oil and butter in a large pan over a low heat. When melted, add the celery, shallots, sliced garlic cloves, rosemary sprigs and chopped parsley stalks with a pinch of salt. Cook gently for 10 minutes until the shallots and celery are really tender but not coloured. Add the wine and bubble for 1-2 minutes, then add the tomatoes, beans and vegetable stock. Season, bring to the boil and simmer the stew for 10 minutes.⁣

Meanwhile, for the Gremolata, put the finely chopped parsley leaves in a small bowl. Add the grated garlic, lemon zest and mix together well and season. Season the fish and nestle it into the stew. Reduce the heat to low, cover the pan and cook for a further 8-9 minutes until the fish is opaque and flaking.⁣

Remove the rosemary and serve immediately with the gremolata scattered over the top, plus lemon wedges for squeezing.

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