Heirloom Tomato, chopped fine 2 c.
Shallot sliced 1/2 c.
Fennel, julienne 1 ea.
Garlic, minced 2T
Swiss Chard, chopped, ribs removed 1 bch.
Borlotti Beans 1/2 c.
Vegetable Stock 3/4 c.
Tarragon 1 sprig
Combine all ingredients except the fish in a heavy bottom pot with a lid and season with salt and white pepper.
1. Simmer mixture until greens begin to wilt. Lower temperature to a soft simmer and place seasoned fish filets on top of mixture, spread them evenly so they don't overlap.
2. You will need to check the liquid level and adjust with vegetable stock. Mixture should be wet but not soupy.
3. 4. Cover and cook until fish are cooked to desired doneness