Smoky cannellini bean and speck fish soup

Name: Smoky cannellini bean and speck fish soup recipe
Yield: 4
Ingredients: 1/4 cup (60ml) extra virgin olive oil, plus extra to serve; 200g piece speck (substitute bacon), cut into 4 pieces; 1 onion, chopped; 1 celery stalk, chopped; 1 carrot, chopped; 2 garlic cloves, crushed, plus extra 1/2 clove; 4.00 tsp fennel seeds; 2 bay leaves, torn; Pinch dried chilli flakes; 2 tbs tomato paste; 2 x 400g cans cannellini beans, rinsed, drained; 2 x 400g cans chopped tomatoes; 3 cups (750ml) chicken stock; 1 parmesan rind (optional); 1 bunch cavolo nero, stalks removed, leaves torn; Grilled sourdough, to serve; 1 tbs salt flakes; 1/2 tsp dried chilli flakes; 1 tsp caster sugar; Finely grated zest of 1 lemon; 4 x 150g skinless ling fillets, pin-boned

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by Silvia Colloca

Cook and author

Aug 02, 2018

The smokiness of the cannellini beans gives this recipe an unforgettable flavour. Paired with salt-cured ling fish, its both delicious and nutritious.

1/4 cup (60ml) extra virgin olive oil, plus extra to serve
200g piece speck (substitute bacon), cut into 4 pieces
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
2 garlic cloves, crushed, plus extra 1/2 clove
2 tsp fennel seeds
2 bay leaves, torn
Pinch dried chilli flakes
2 tbs tomato paste
2 x 400g cans cannellini beans, rinsed, drained
2 x 400g cans chopped tomatoes
3 cups (750ml) chicken stock
1 parmesan rind (optional)
1 bunch cavolo nero, stalks removed, leaves torn
Grilled sourdough, to serve

Salt-cured ling

1 tbs salt flakes
2 tsp fennel seeds
1/2 tsp dried chilli flakes
1 tsp caster sugar
Finely grated zest of 1 lemon
4 x 150g skinless ling fillets, pin-boned

Method

1.

For the salt-cured ling, place salt, fennel and chilli in a small frypan over medium heat and cook, stirring regularly, for 3-4 minutes or until fennel is toasted. Transfer to a mortar and pestle, add sugar and lemon zest, and pound until finely ground. Place fish on a tray lined with baking paper and sprinkle salt mixture all over fish, then cover and chill for 30 minutes to lightly cure.
2.

Meanwhile, heat 1 tbs oil in large saucepan over medium heat. Add speck and cook for 4 minutes each side or until golden. Transfer to a plate and set aside.
3.

Heat remaining 2 tbs oil in a saucepan over medium heat. Add onion, celery, carrot, crushed garlic, fennel, bay leaves and chilli, and cook, stirring occasionally, for 7 minutes, or until softened. Add tomato paste and cook, stirring regularly, for 2 minutes to cook paste. Add beans, tomatoes, stock, parmesan rind, if using, and speck, and bring to the boil. Reduce to a simmer and cook, stirring halfway, for 12 minutes or until thickened slightly.
4.

Pat ling dry with paper towel, add to tomato and bean mixture, and cook for 8 minutes or until just cooked through. Transfer ling to a plate and cover with foil. Stir cavolo nero though tomato and bean mixture, and cook, stirring occasionally, for 2 minutes or until wilted. Coarsely flake ling and gently stir through soup.
5.

Divide among serving bowls and drizzle with extra oil. Serve with grilled sourdough.