Go Back

Potato, beans and fish stew with asparagus

This potato, beans and fish stew with asparagus is an easy dish, ready in just 20 minutes. As it’s quite delicate, white beans are more suitable for the recipe, such as haricot, cannelloni or butter beans. Serve it with a crispy salad on the side.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 2 shallots
  • 2 cloves of garlic
  • 500 g new potatoes
  • 1 tsp dried oregano
  • 500 ml vegetable stock approx.
  • 1 bunch asparagus
  • 2 haddock fillets
  • 1 tin white beans drained (or 2 cups of cooked haricot/cannelloni beans)
  • ½ lemon juiced
  • Coriander or parsley leaves

Method
 

  1. Cut the potatoes into bite-sized pieces.
  2. Thinly slice the shallots and garlic.
  3. Heat the oil in a saucepan and gently sauté the onion. When soft, add the garlic, potatoes and oregano, then pour enough stock to cover them.
  4. Bring to a boil, then cook for 12-15 minutes until the potatoes are tender.
  5. Cut the fish into bite-sized pieces.
  6. When the potatoes are tender, add the beans, then place the fish pieces on top. Squeeze a drop of lemon juice over the fish, then season with salt & pepper.
  7. Turn up the heat, put a lid on and cook for about 3 minutes. Don’t overcook the fish!
  8. Serve warm with fresh chopped herbs scattered on top and a dash of lemon juice.