45 minutes
Indulge in the comfort of a hearty seafood stew, featuring tender trout, briny olives, and creamy white beans, all enhanced by the subtle sweetness of shallots and the fresh bite of escarole. This dish is a symphony of flavors that offers a sophisticated yet easy-to-prepare meal for any night of the week.
Trout fillets, skin on, seasoned
0 oz
Unsalted Butter, divided
tablespoons
Shallots, finely chopped
each
Garlic, minced
cloves
Castelvetrano Olives, roughly chopped
cups
cups
cups
Escarole, roughly chopped and cleaned
cups
White Beans, cooked
cups
Chives, finely chopped
tablespoons
to taste
1. Season Fish
Season the trout fillets with salt and a pinch of black pepper on both sides. Let them sit at room temperature while you prepare the other ingredients.
2. Sweat Aromatics
In a shallow pot with a lid, over medium heat, add the unsalted butter. Once melted, add the chopped shallot and garlic with a pinch of salt. Cook until the shallot becomes translucent and soft, about 2-3 minutes. Then add the olives and cook for another minute.
3. Deglaze
Pour in the white wine, stirring to lift any flavorful bits from the bottom of the pot. Reduce the heat and let it simmer until the wine is nearly evaporated, about 3 minutes.
4. Add Cooking Liquid
Add the chicken broth to the pot. Bring the mixture to a simmer with a pinch of salt.
5. Add Fish and Greens
Stir in the chopped escarole and a pinch of salt, allowing it to wilt slightly. Place the seasoned trout fillets on top of the greens. Cover the pot with a lid and reduce the heat to low/medium. Let the fish cook until just done, approximately 6-7 minutes depending on the thickness of the fillets.
6. Finishing Flavors
Gently fold in the white beans being careful not to break the fish. Cook for an additional 2 minutes to warm through. Remove the fish and turn off the heat. Swirl in the remaining tablespoon of butter and the chives until it's emulsified into the stew, adding a rich finish. Taste and adjust seasoning if necessary.
Start with the freshest trout and if using dried beans, soak and cook them yourself for richer flavor and better texture.
Add trout towards the end of the cooking process to avoid overcooking and keep fillets intact.
Use high-quality fish or vegetable stock, or make your own for the best flavor depth and complexity.
Sauté base vegetables until well-caramelized to develop a rich flavor foundation for your stew.
Taste as you cook and adjust seasoning, using lemon juice to brighten flavors and red pepper flakes for subtle warmth.
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