Fava beans are so delicious. It's no wonder Hannibal Lecter wanted to eat them.
Steamed fish with Fava Bean Stew
- 1 white fish fillet (I used tilapia, but you can use whatever you like here)
- 3 cherry tomatoes, quartered
- 1 garlic clove, minced
- 1/2 small shallot, diced
- 1/4 c. angel hair pasta, cooked to package instructions
- large handful of fava beans, shelled
- 1/2 c. seafood stock (you can substitute chicken or vegetable here)
- 1 lemon, zested and juiced
- olive oil
- handful of flat-leaf parsley, chopped for garnish
Bring a small pot of water to a boil. Add the fava beans and let them cook for 4 minutes. Drain and immediately transfer to a bowl of ice water. Once cooled, peel the second shell from the beans and set the meaty insides aside.
In a shallow sautee pan, heat 1 T. of olive oil. Season the fish with salt and pepper and add the fish to the oil. Cook on each side for two minutes. Add the shallot to the pan. Pour the stock into the pan. Season the stock with salt and pepper and stir in the garlic. Cover and steam the fish for 12 minutes (longer if you picked a thick, meatier fish).
While the fish is cooking, prepare the angel hair pasta. Cook it to package instructions, making sure to salt the pasta water before you add it in. Drain it and drizzle it with olive oil.
Add the tomatoes and fava beans for the last three minutes of cooking. Remove the fish fillet and stir in the angel hair and lemon zest. Taste and season again if needed. Plate the stew with the fish fillet on top. Finish with the lemon juice and parsley.