Healthy Haddock with White Beans

Ingredients (Serves 4)

  • 6 rashers of streaky bacon
  • 1 tablespoon of cooking oil
  • 1 onion
  • 1 large garlic clove
  • 1 unwaxed lemon
  • 2x400g cans haricot or cannellinni beans
  • 1 chicken stock cube
  • Splash of Tabasco sauce
  • 4 tomatoes
  • 10g flat-leaf parsley
  • 4 fillets of haddock or Pollack (or another white fish)
  • Salt and pepper


  1. Slice the rashers into strips. Heat the oil in a heavy-bottomed saucepan and cook the bacon for a few minutes until the fat begins to crisp.
  2. . Finely chop the onion and add to pan, lowering the heat. Stir occasionally for about 10 minutes until the onion is limp and golden – not brown
  3.  Finely chop the garlic and zest the lemon, chopping it into yellow dust.
  4.  Stir both into the pan and cook for a minute or two until aromatic.
  5. Rinse the beans in cold water and stir into the pan.
  6. Dissolve the stick cube in 450ml boiling water then add to the ban with Tabasco sauce. Simmer for 5 minutes.
  7.  Meanwhile, cover the tomatoes with boiling water in a separate pan. Count to 30, then drain the tomatoes, peel and chop.
  8.  Chop the parsley. Cut the fish into big, bite-size chunks and season with salt and pepper.
  9.  Stir tomatoes and most of the parsley into the beans. Cook for 2 minutes then stir in the fish.
  10.  Cook for 5-10 minutes until the fish is opaque. Serve in shallow soup bowls garnished with parsley and a lemon wedge.
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