About this recipe:This version of feijoada, the famous Brazilian stew, is different and lighter than the traditional, and can also be done quickly (without having to start the day before). Use your favourite dried white beans (like butter beans or haricot beans) and flaky white fish (like cod, haddock or pollock) to make this gorgeous fish stew, perfect for an autumn or winter dinner.
2 tablespoons oil, divided
1 onion, chopped
3 tomatoes, chopped
3 carrots, chopped
1 potato, cubed
500g dried white beans, soaked in water for 2 hours
200ml white wine
400ml fish stock
1kg boneless white fish fillets, cut into pieces
salt to taste
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Place 1 tablespoon oil in frying pan and fry the bacon. Remove bacon from pan and set aside; discard fat.
Heat the remaining tablespoon of oil in a large saucepan over medium low heat and sauté the chopped onion. Add cooked bacon, tomato and carrot. Sauté for a few minutes and add the potatoes. Add the beans with their soaking water, wine and fish stock. Cover pan and simmer over low heat for 40 minutes, until beans are cooked through and tender.
Add fish pieces, season with salt and cook for another 10 minutes, or until fish is cooked through.
To save loads of time, use tinned beans instead of dried.