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Fish and Cannellini Bean Stew


Recipe Name:  Fish and Cannellini Bean Stew on the Aga Range Cooker


Meal Type: Dinner
Prep Time: 20 Minutes

Cook time: 40 Minutes

Servings: 4

A flavoursome and hearty fish dish that is delicious served with good, crusty bread to mop up the sauce. A great one-pan dish that doesn’t take long to make – perfect for a midweek supper but good enough for entertaining too!


  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 1 clove garlic. crushed
  • Pinch dried chilli flakes (optional)
  • 1 tsp. smoked paprika
  • 400g tin tomatoes
  • ½ tsp. sugar
  • 400g tin cannellini beans, drained and rinsed
  • 4 chunky fish fillets, approx.. 600g in total (I like to use a combination of cod and salmon, but any firm, white fish works well too)
  • Large handful of black olives (approx.75g)
  • Small handful freshly chopped parsley
  • Method:

    1. Heat the oil in the large, ovenproof pan and sweat the onions until translucent. You can do this on the simmering plate or start on the simmering plate, cover with a lid and move to the floor of the simmering oven for 10 minutes until softened.

    2. Add the garlic, chilli flakes and smoked paprika and cook for a minute on the simmering plate before adding the tin of tomatoes, sugar and cannellini beans. Season with salt and pepper. Stir to combine, cover with a lid and simmer for 15-20 minutes either on the simmering plate or in the simmering oven.

    3. Meanwhile, remove skin from the fish and cut into large chunks. Taste the tomato sauce and adjust seasoning. Add the fish and olives and gently stir into the sauce. Replace the lid and once gently bubbling, place on the floor of the simmering oven for approximately 10 minutes or until the fish is cooked.

    4. Sprinkle with freshly chopped parsley and serve with crusty bread.

    5. Serve the fish alongside the vegetables and juices.


    Aga Range Cooker tips:

    This dish can be cooked entirely on the simmering plate, if wished. However, using the simmering oven as suggested conserves heat in the ovens and frees you up to do other things! 

    The chunks of fish need very little time to cook through. Provided the sauce is at simmering point when it goes into the simmering oven, it will poach perfectly in the hot tomato sauce. 

    Unless you have a room-vented AGA range cooker, cooking fish in the ovens rather than on the hotplates means that there will be no lingering fishy smell in your kitchen! 

    If you are making this for children, you may like to leave out the chilli. The smoked paprika gives a lovely smoky flavour though so do include this.

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