Chilean Sea Bass

Chilean Sea Bass

with White Bean and Kale Stew

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Whether your winter arrives with an icy polar vortex or a just drop in temperature of a few degrees, nothing says comfort like this tempting stew. Coveted by chefs, Chilean sea bass is known as the “filet mignon of fish” and crowns this delicious blend of cannellini beans and hearty veggies. To add to its yumminess you’ll top it off with cheesy, crispy croutons.

  • Est. Cooking Time: 30 min
  • Allergens: Dairy, Wheat, Fish
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Sauvignon Blanc
  • Pilsner

INGREDIENTS:

  • Baguettes
  • Vegetable Stock Concentrate
  • Parmesan Cheese
  • Swiss Cheese
  • Whipping Cream
  • Butter
  • Cannellini Beans
  • Diced Tomatoes
  • White Cooking Wine
  • Carrot
  • Celery
  • Garlic Cloves
  • Chives
  • Fresh Thyme
  • Shallots
  • Kale
  • Chilean Sea Bass Fillet

EQUIPMENT YOU'LL NEED:

  • 2 Small Bowls
  • Can Opener
  • Colander
  • Large Non Stick Sauté Pan
  • Medium Sauce Pot with Lid
  • Medium Sauté Pan
  • Peeler
  • Sheet Pan Lined with Foil

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Cooking Spray
  • Olive Oil