|
|
1 48-ounce jar |
|
Randall 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
|
|
|
|
 |
*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.
|
|
Makes 6 to 8 servings.
|
|
