Borlotti bean and white fish stew

• cavolo-nero100g g

  or any dark green leafy vegetables

• olive oil↗2 tbsp tbsp
• onion↗1 small

  finely chopped

• rosemary↗2 sprigs
• garlic cloves↗3

  chopped

• cherry tomatoes↗400g can g
• vegetable or chicken broth200ml ml
• borlotti beans↗400g can g

  drained and rinsed

• white fish fillet, skinless2 chunky

  about 250g

• crusty bread↗

  for serving

Step-by-step instructions

1. 1

   Remove the stems from the cavolo-nero and finely chop them, transfer to a wide pot or small baking dish together with the oil and place over medium‑high heat. Chop the leaves and set aside. Add the onion and rosemary to the pot with the stems and cook 10‑12 minutes until slightly softened.

2. 2

   Add the garlic and toast for a few minutes until fragrant, then pour in the canned tomatoes. Rinse the pot with the broth and pour that in as well. Bring to a gentle boil and simmer 5‑7 minutes until the sauce reduces. Add the beans, then carefully place the fish and cavolo-nero leaves into the stew. Cover and cook another 7‑9 minutes until the fish is done and tender. Season to taste and serve with crusty bread.