Fish, White Bean And Tomato Stew

• 1 tbsp olive oil
• 3 stalks celery, finely chopped
• 3 cloves garlic, minced
• 1 None medium onion, finely chopped
• 2 (13.5 oz) cans cherry tomatoes in juice
• 1 2/3 cups chicken stock
• 1 (13.5 oz) can cannellini beans, drained, rinsed
• 1 (13.5 oz) can butter beans, drained, rinsed
• 1 1/2 lb skinless firm white fish fillets, cut into 1 1/4 inch pieces
• 1/3 cup fresh flat-leaf parsley leaves, roughly chopped

1. Heat olive oil in a large saucepan over medium heat. Cook celery, garlic and onion until onion is soft. Add tomatoes, stock and beans. Bring to a boil then reduce heat and simmer for 10 mins. Add fish to pan and simmer for 10 mins, or until fish is cooked to your liking. Serve sprinkled with parsley.

olive oil, stalks celery, garlic, onion, cherry tomatoes, chicken stock, cannellini beans, butter beans, white fish, parsley

Taken from recipes-plus.com/api/v2.0/recipes/34109 (may not work)