A ragout (pronounced ragoo) is a French hearty stew – not to be confused with ragu, the Italian sauce usually served over pasta. A ragout is usually made with beans or lentils, fresh vegetables and herbs. It can contain meat, but is still a hearty meal even if it is meatless.

Lately the media has expressed concerns with farm-raised fish processed in Asia. Overcrowding and polluted waters are some of the biggest concerns. For that reason, fish caught in local lakes are more appealing to me and at least I know what my family is eating.

I usually make this dish with cannelli beans and catfish. My recipe is below, but feel free to use lentils or your favorite beans and substitute chicken or sausage for the fish. Obviously, served meatless with a side salad and crusty bread, it is a wonderfully nutritious meal.

Ragout of cannelli beans and tomatoes with white fish
3 15-oz. cans cannelli beans, rinsed and drained
4 Tbsp. canola oil
6 white fish fillets (catfish, tilapia, halibut)
2 medium onions, chopped
1 carrot, chopped
1 rib celery, chopped
6 cloves garlic, minced
3 slices bacon, chopped (optional)
1-1/2 cups dry white wine
2 cups chicken stock
2 tsp. fresh rosemary, minced
2 tsp. dried thyme
2 tsp. dried parsley
1 15-oz can tomato bits
1 lemon, zested and juiced
3 Tbsp. butter
Sea salt and ground pepper to taste
Fresh parsley, chopped for garnish.

Heat oil in skillet. Salt and pepper fish fillets and lightly brown in batches. Remove fish. Sauté onions, carrot, celery, garlic and bacon in remaining oil until tender. Then deglaze pan with wine. Add stock, herbs, beans and tomato bits. Cook until heated through.

Return fish fillets to pan and continue to cook covered on low heat for about 10 minutes more. Remove fish again and cover to keep warm. Add lemon juice and butter to pan and cook the sauce for 20 minutes, allowing it to reduce.

Serve ragout with a slotted spoon and place a fish fillet on top. Drizzle ragout juices over the fish. Garnish with lemon zest and chopped fresh parsley. A side salad of organic greens is always a nice addition.