Ingredients
1 carrot, diced 1 yellow or orange pepper, diced 1 large tomato, diced 225 g (8 oz) drained, canned cannellini beans Kosher salt and white pepper 2 tbsp olive oil 1 Yukon Gold potato (or other all-purpose variety), peeled and sliced 2 small sea bass fillets, about 115 g (4 oz) each, cut in half 4 king scallops Fresh chive stalks for garnish 2 tsp olive oil 1 small shallot, finely chopped 1/2 tsp minced garlic 225 g (8 oz) frozen peas, thawed 2 tbsp chopped fresh mint leaves 500 ml (16 fl oz) chicken or vegetable stockDescription
Recipe Courtesy Of 'Eat Yourself Smart' By Charlie Ayers, Copyright 2008. Used By Permission Of Dorling Kindersley Limited. All Rights Reserved.
IVillage
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