Simple ingredients come together lovingly, to make this rustic, savory and deeply satisfying meal that in my mind, brings me back to rolling hills of Tuscany, where cannellini beans are a staple. For a quick weeknight meal, canned cannellini beans may be substituted in this recipe- and from start to finish, this can be made in about 30 minutes. But if so inclined, on a more leisurely day, try using dried cannellini beans, and enjoy the amazing texture these will bring to the stew.
This is the dinner I made for Brian, on Sunday, after his week long backpacking/ kayaking adventure in the North Cascades, where he happily ate dehydrated meals out of packages, yet returned home, skin and bones. With each warming bite, he seemed more and more restored, this comforting bowl of goodness, was like a soulful embrace, welcoming him back home.
Cannellini beans are large white beans, with firm texture and skin, that hold their shape in soups and stews, and have a nutty buttery flavor. I love them because, even though they are low in fat, they add a very satisfying creaminess to dishes. Sea Bass, a rich buttery fish pairs exceptionally well with the stew, and although it can be quite pricey, it’s worth the splurge. Other options include Alaskan or True Cod, escolar, halibut, or black cod. The fish is simply seasoned – with a bit of salt and pepper, then seared in olive oil. 
If using dried cannellini beans, remember to soak them in a bowl of ample water the night before, which will greatly improve their digestibly, and lessen their cooking time. They will double in size.
If using dried cannellini beans ( versus canned) , read the recipe instructions carefully, remembering not to add the tomatoes and salt until the final simmering stage. This prevent the skins from getting too tough.
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Tuscan-Style Bean Stew with Sea Bass
- Total Time: 145 minutes
- Yield: Serves 4
- Diet: Pescatarian, Omnivore
Description
Hearty Tuscan cannellini bean stew, simmered with fresh herbs and topped with pan-seared sea bass fillets. A comforting and flavorful meal.
Ingredients
- 2 tbsp (30 ml) olive oil
- 1 medium onion, diced
- 1 cups (237 ml) peeled, diced carrot
- 1 cups (237 ml) diced celery
- 3-4 smashed and rough chopped garlic cloves
- 2 cups (473 ml) diced tomatoes
- 3 cups (709 ml) cannellini beans
- 4 cups (946 ml) chicken stock
- 1-2 cups (237-473 ml) water
- 2 tbsp (30 ml) fresh sage
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked pepper
- 4 four ounce sea bass fillets
- oil, salt and pepper
- Italian parsley
Instructions
- In a medium-large heavy-bottomed pot, heat oil over medium-high heat.
- Add onions and stir for two minutes.
- Add carrots, celery, and garlic; turn heat to medium and sauté for about 5 minutes, stirring occasionally.
- If using canned beans, add them along with 1 cup of stock, 1 cup of water, herbs, tomatoes, salt, and pepper; bring to a boil.
- Turn heat down to low, cover, and simmer gently for 10–15 minutes.
- Alternatively, if using dried beans, soak them in ample water overnight or up to 24 hours.
- After the carrots, celery, and garlic have been sautéing for 5 minutes, add the dried, soaked beans and the stock.
- Add 2 additional cups of water.
- Add the herbs, but do not add salt or tomatoes yet.
- Bring to a boil on high heat.
- Cover, turn to low heat, and simmer for 2 hours.
- Then add the salt, pepper, and tomatoes.
- Continue simmering for another ½ hour.
- If the stew is too brothy, leave the lid off and keep it at a gentle simmer to reduce.
- Heat 1–2 tablespoons of olive oil in a cast-iron skillet over medium-high heat (approximately 375°F/190°C).
- Pat the fish dry with paper towels and season generously with kosher salt and pepper.
- Sear each side of the fish until a golden crust forms, then turn the heat down to cook through to the desired doneness, taking care not to overcook.
- Place the stew in a wide, shallow bowl.
- Top with seared fish and garnish with fresh Italian parsley.
Notes
- For a richer flavor, use homemade chicken stock instead of store-bought.
- To reduce cooking time, use pre-soaked dried cannellini beans. Soak overnight in plenty of cold water.
- If sea bass is unavailable, substitute with cod, halibut, or another firm white fish.
- Prep Time: 20 minutes
- Cook Time: 125 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 500
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 60
- Fiber: 10
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
Do I need to soak the beans overnight before making the stew?
If using dried beans, yes, an overnight soak shortens the cooking time and improves the texture. Canned cannellini or borlotti beans can be added directly to the stew and are a practical shortcut.
When should I add the sea bass to avoid overcooking it?
Add the sea bass fillets in the last 8 to 10 minutes of simmering. The fish cooks quickly and will fall apart if left in the stew too long.
What herbs work well in a Tuscan-style bean stew?
Rosemary, sage, and thyme are classic choices that pair well with both the beans and the sea bass. Add hearty herbs like rosemary early in the cook and more delicate ones like thyme toward the end.
Hello,
This sounds delicious. I have a question…. what does the phrase below mean?
“If using canned beans, add them, along with stock,1 C water,”
Thank you for your time.