¼ cup olive oil
2 yellow onions, thinly sliced
2 stalks celery, thinly sliced
¼ tsp salt 2 cloves garlic, peeled and smashed
1 teaspoon chili powder
1 large can (796ml) whole peeled tomatoes
1 ½ – 2 cups cooked Navy beans or other white beans
1 to 2 pounds rockfish or other sturdy white fish, cut into cubes
1 pound prawns, peeled and deveined
1 bunch flat-leaf parsley, roughly chopped
4 to 6 thick slices fresh or toasted rustic bread
Lemon wedges for serving
In a large pot over low heat, warm the oil. Add the onions, celery, and a small pinch of salt; sauté, stirring occasionally, until the vegetables are soft, about 20 minutes. Don’t allow the onions to brown. Add the garlic and chili powder; cook, stirring, for a minute. Empty the can of tomatoes into a bowl and with your hands, break up the tomatoes into small pieces. Add to the simmering pot along with 2 cups of water. Stir and gently simmer for 30 to 40 minutes. Add the beans. Check for seasoning and add salt to taste. Bring the pot back to a simmer and add the fish and prawns. Cook until done, 2 to 5 minutes. Remove from the heat and stir in the parsley. Place a piece of bread in the bottom of each bowl. Carefully ladle the stew over the bread. Serve with lemon wedges and enjoy!
Add or switch out prawns or fish for scallops.
Make it plant based! Add an extra 1/2 cup of navy beans and roasted tofu.