Fish, White Bean And Tomato Stew - cooking recipe

Ingredients

1 tbsp olive oil
3 stalks celery, finely chopped
3 cloves garlic, minced
1 None medium onion, finely chopped
2 (13.5 oz) cans cherry tomatoes in juice
1 2/3 cups chicken stock
1 (13.5 oz) can cannellini beans, drained, rinsed
1 (13.5 oz) can butter beans, drained, rinsed
1 1/2 lb skinless firm white fish fillets, cut into 1 1/4 inch pieces
1/3 cup fresh flat-leaf parsley leaves, roughly chopped

Preparation

Heat olive oil in a large saucepan over medium heat. Cook celery, garlic and onion until onion is soft. Add tomatoes, stock and beans. Bring to a boil then reduce heat and simmer for 10 mins. Add fish to pan and simmer for 10 mins, or until fish is cooked to your liking. Serve sprinkled with parsley.