Broccoli bean stew with capers

Name: broccoli bean stew with capers
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 600 g Broccoli; 1.200 g cannellini beans; 23 g anchovy fillets in canned oil; 2 toe garlic; 500 g fresh haddock fillet; 15 g dill; 2 el capers

Stew of broccoli, capers, cannellini beans and fish.

Ingredients

Kitchen Stuff

1 puree tamper

Directions

Cut the broccoli into florets and cook in 5 minutes until al dente. Let the beans drain in the meantime and cook for the last minute.
Drain the broccoli, add 2 tbsp of the capers and stamp into a coarse puree.
Meanwhile let the anchovies drain and collect 1 tbsp of the oil. Cut the garlic into slices and the anchovies into pieces.
Heat the oil of the anchovies and fry the garlic and anchovies for 1 min. On low heat.
Add the haddock and cook over medium heat for 3 minutes. Turn halfway.
Meanwhile, cut the dill finely.
Divide the fish and broccoli-bean puree over 4 plates. Mix the remaining oil-garlic mixture with the dill and capers and spread over the fish.