Provençal White Fish & White Bean Stew

Ingredients

• 12 oz White Fish
• 1 can (15 oz) white beans, drained
• 2 cups Zucchini, chunked
• 1 fennel bulb or onion, sliced
• 4 cloves garlic, sliced
• 1 can (14 oz) diced tomatoes
• 1 cup stock
• 3 tbsp olive oil
• 1 tsp herbes de Provence
• Zest of 1 orange or lemon
• Crusty bread

Method

1. Soften the fennel in olive oil with salt until silky, 6 minutes. Add garlic and herbes de Provence for 1 minute.
2. Add tomatoes, stock, beans, and the Zucchini. Simmer 12 minutes until the Zucchini is tender and the broth tastes like it went somewhere on vacation.
3. Nestle in the White Fish and cook gently 6–8 minutes until just done.
4. Finish with the citrus zest and a thread of good olive oil. Serve with bread and the smug feeling of someone who owns a fennel bulb.