‘Warm yourself with delicious and healthy sausage-bean stew with baby potatoes and cannellini beans served with a moist oven-cooked halibut fillet. The spicy-smoked sausage has a distinct taste about it and its delicious flavours work wonderfully in this hearty stew. Other type of sausages can also be incorporated into this recipe if spice isn’t your thing. It’s quite nice to serve slices of crusty French bread with the stew to mop up the delicious sauce.’
800g halibut fish fillet
2 smoked butterball turkey sausages
1 medium onion, diced
3 cloves garlic, crushed
6 baby potatoes cooked and peeled, halved
¼ can Italian tomatoes, roughly chopped
200g red cherry tomatoes
5 sprigs of fresh rosemary
1 tsp sea salt
1 tsp chilli flakes
1 can cannellini beans, drained
½ cup chicken stock
A handful of flat-leaf parsley, finely chopped
3 tbsp olive oil
100g Italian baby spinach
A handful of Italian rocket leaves
½ lemon juice and zest
French bread for serving
1 Use a fork to poke holes in the sausages. This allows the juice to run through. Fry the sausages in about one tablespoon of olive oil over a medium-heat until they’re cooked. Cooking time is dependent on the size of the sausage. Set aside to cool and then cut into one-inch slices.
2 In a large saucepan, sauté the onion in two tablespoons of olive oil over a medium heat until translucent. Add the garlic, salt and chilli flakes and stir-fry for 30 seconds.
3 Add the whole cherry tomatoes, rosemary, chopped canned tomatoes and juice from the can, stir well and gently simmer for five minutes. Add the potatoes and cannellini beans.
4 Turn the heat down to medium-low and cover the pot. Simmer for 25 minutes. Next, add the sausage slices and stir well. Add two tablespoons of lemon juice, parsley and stir again.
5 Simmer for another five minutes. Add a little more salt if necessary and finish by putting the spinach, stir, cover and turn off the heat.
6 Whilst the stew cooks, season the fish with salt and white pepper. Lay 10cm x 10cm of greaseproof paper on 15cm x 15cm foil, drizzle some olive oil, add a small knob of fresh butter, sprig of rosemary, lemon juice and zest and wrap it tight.
7 Cook in the oven at 195°C for 12 minutes.
8 Spoon the stew in the middle of a bowl. Remove the fish from the foil and carefully place on top of the stew. Toss rocket salad with the remaining juice in the foil. Place rocket on the top of the fish.
9 Serve hot with crusty bread.