Zuppa Di Pesce E Fagiolio

[mrmoshe]

Zuppa di Pesce e Fagiolio

Serves two

INGREDIENTS

• 2 small portions (about 1/3 of a filet each) of salmon

• 2 small portions (about 1/3 of a filet each) of swordfish

• 2 small portions (about a 1/3 of filet each) of red snapper

• 2 8 oz ladles of marinara sauce (preferably homemade)

• 1 cup dry white wine, such as Pinot Grigio

• 6 Tbsp extra virgin olive oil

• 4 cloves of garlic

• 1/2 tsp crushed red pepper

• Salt, to taste

• 16 ounces white beans, soaked overnight

• 1 onion, thinly sliced

• Italian parsley, for garnish (optional)

DIRECTIONS

1. In a very large sauté pan, heat up about 3 tablespoons of olive oil.

2. Add the whole cloves of garlic, all of the fish filets, the white wine, one ladle of marinara sauce, crushed red pepper flakes, and salt.

3. Bring to a simmer and sauté slowly, around 15 minutes, until the fish is cooked through and the sauce has thickened and is fragrant.

4. Remove the cloves of garlic.

5. In another sauté pan, combine the white beans, about 3 tablespoons of olive oil, the sliced onion, one ladle of marinara sauce, and salt and pepper.

6. Bring to a simmer and sauté over medium heat for at least 10 minutes, until the mixture becomes creamy and the beans are tender.

7. Spoon half of the bean mixture onto the center of a plate.

8. On top, in a circular pattern, place one each of the fish filet varieties (salmon, swordfish, and red snapper).

9. Spoon a little extra sauce on top and garnish with a sprinkle of fresh Italian parsley.

10. Repeat on a second dish with the remaining beans and fish.