Surprise the family: fish to shine in a stew of beet leaves and delicate white beans - Walla! Food

2021-09-01T07:11:19.118Z

Tired of gefilte and confiscation? Yogev Yaros in a recipe for a Mediterranean fish stew of chunks of fish for shine in a casserole of beet leaves (chard), white beans, hot peppers and lemon. For the full recipe >>

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Family Meal

Surprise the family: fish to shine in a stew of beet leaves and delicate white beans

Tired of gefilte and confiscation?

Yogev Yaros offers you a perfect Mediterranean dish for Rosh Hashanah with the right combination of flavors that is very flattering to the delicate meat of the fish

Soft and juicy lamb shoulder with chickpeas, leeks and white wine

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Stew stew with chard and fine beans

Recipe By: Yogev Yaros

20 minutes of work
40 minutes total
Easy to prepare
7 diners

Mediterranean
Recipes for Rosh Hashanah
fur
Fish and seafood
Recipes to sit
Stews
kosher

Barak fish stew with chard and delicate white beans (Photo: Dror Einav, Styling: Yael Magen)

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Ingredients

- 2 fish for lightning (weighing 500 grams each), each cut into 3-4 steaks with the bone
- 1 cup soft white beans - soaked overnight in water and filtered
- 1 bundle of chard
- 1 thinly sliced green hot pepper
- 1 large onion, halved and sliced
- 2 cloves of garlic thinly sliced
- 8 tablespoons olive oil
- ¼ a teaspoon of turmeric
- 1 lemon
- Salt

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Preparation

How to prepare Barak with chard and fine beans?

1 Place the beans in a deep pot and pour water up to about 5 cm high above it. Bring to a boil and sprinkle with foam that accumulates on the surface. Cook partially covered on low heat for about an hour and a half (until the beans are very soft).
2 At the same time salt the fish pieces and set aside.
Separate the chard leaves from the stems - slice the stems thinly and chop the leaves coarsely.
3 Heat a heavy and wide pan and add olive oil, hot pepper, onion, chard stalks and garlic.
Add salt and fry over medium heat until the onion is translucent and soft (about 6-7 minutes).
4 Add the turmeric and mix well.
Cook for another minute and add the chard leaves and the cooked beans along with a cup of its cooking liquid.
Bring to a gentle boil, cover and cook on low heat for about 30 minutes.
5 Add the pieces of fish together and if necessary a little more of the cooking water of the beans, cover and cook for about 10 minutes.
Turn the fish pieces over, cover and cook for another 3 minutes.
6 Squeeze over lemon juice, drizzle with a little more olive oil and serve in the center of the table.