Pan-Seared Sea Bass with Cannellini Bean Stew

In a medium-large heavy-bottomed pot, heat oil over medium-high heat. Add onions, and stir for two minutes. Add carrots, celery and garlic, turn heat to medium and sauté for about 5 minutes, stirring occasionally.

If using canned beans, add them, along with the 2 cups stock, herbs and tomatoes, salt and pepper, and bring to a boil. Turn heat down to low, cover and simmer gently for 10-15 minutes.

Alternatively, if using dried beans, make sure to soak them in ample water overnight or up to 24 hours. After the carrots, celery and garlic have been sautéing for 5 minutes, add the dried, soaked beans and 4 cups stock. Add 1 additional cup water. Add the herbs and salt. Bring to a boil on high heat. Cover, turn to low heat and let simmer 1-1 1/2 hours, or until the beans are tender, adding more water if needed. Then add pepper and tomatoes. Continue simmering another ½ hour. If the stew is too brothy for you, leave the lid off and keep it at a gentle simmer, letting it reduce a bit.

Heat 1-2 T olive oil in a cast-iron skillet over medium-high heat. Pat dry fish with paper towels and season generously with kosher salt and pepper. Sear each side until a golden crust forms on the fish, and turn the heat down to cook through to the desired doneness, taking care not to overcook.

Place the stew in a wide shallow bowl, top with seared fish and garnish with fresh Italian parsley.

If feeling fancy, make Gremolata or Leek Oil and drizzle over top.