Ingredients
Scale
- 4 1/2 cups of Randall Deluxe Mixed Beans, drained and rinsed
- 3 tablespoons olive oil
- 1 medium sized onion, chopped
- 2 small garlic cloves, minced
- 2 large ribs of celery, sliced
- 1/2 large sweet red pepper, sliced
- 1/2 large sweet yellow pepper, sliced
- 1/2 cup pitted ripe olives, sliced
- 1 1-pound can whole peeled tomatoes with juice
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 pound Scrod fillets or similar white fish, poached*
- 1 cup white wine, Chablis, water may be substituted
- 1 bay leaf
- 4 whole peppercorns
- 1/2 pound cooked and shelled shrimp
- 1/2 cup minced parsley
Instructions
- *To Poach Fish:
- Rinse fish in cold water. Place in skillet. Cover with wine or water, add bay leaf and peppercorns. Simmer gently until cooked, about 8-10 minutes depending on fillet thickness.
- Remove fish from stock and flake fish into medium sized pieces. Set aside. Strain stock for later use.
- Heat oil in a large skillet. Sauté onions until transparent. Add garlic, celery, peppers, and olives. Sauté until still tender and crisp. Remove from skillet, set aside.
- Add Randall Beans, tomatoes, tomato juice, and fish stock in skillet. Simmer until well heated. Add oregano, salt, and pepper.
- Pour into a 9 1/2″ x 13 1/2″ baking dish. Add vegetables, fish, shrimp, and mix. Be sure mixture is covered with juices.
- Cover tightly with foil. Bake in 375 degree oven 30-40 minutes and juices bubble. Garnish with minced parsley.