Pan Seared Seabass with White Bean Ragout, Braised Escarole and Tomato Vinaigrette

foodnetwork.com

dessa

Total: 1 day 2 hr 20 min
Prep: 1 day 1 hr
Cook: 1 hr 20 min

1 pound dry cannellini beans, soaked in water overnight

2 ounces pancetta, cut into big pieces

5 ½ cups water

¼ cup extra virgin olive oil

¼ cup chopped garlic

2 stalks celery, cut into ¼-inch dice

1 pound carrots, cut into ¼-inch dice

1 red onion, cut into ¼-inch dice

3 tablespoons tomato paste

12 ounces spinach, stems removed

2 cups chicken stock

1 tablespoon kosher salt

1 tablespoon black pepper

subheading: Cherry Tomato Vinaigrette:

1 pint cherry tomatoes, quarter

¼ cup sun-dried tomato, blanched

6 basil leaves, chiffonade

½ cup extra virgin olive oil

2 tablespoons balsamic vinegar

½ lemon, juiced

1 tablespoon kosher salt

1 teaspoon black pepper

1 pint ripe cherry tomatoes, quartered

subheading: Seabass:

4 (8-ounce) fillets of seabass, scaled, skin on

2 tablespoons extra virgin olive oil, divided

Kosher salt and white pepper

subheading: Escarole:

2 tablespoons extra virgin olive oil

2 heads escarole, trim outer leaves, quartered

1 teaspoon kosher salt

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