Artic Char With White Beans, Wild Mushrooms, And Ov

Name: Artic Char With White Beans, Wild Mushrooms, And Oven-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound plum tomatoes; 1 tablespoon olive oil; 2 teaspoons chopped fresh thyme; 1 teaspoon coarse kosher salt; 1/2 teaspoon freshly ground black pepper; 1 cup dried large white beans (such as gigante, cannellini, Italian butter, or Great Northern); 1/2 ounce dried porcini mushrooms*; 2 cups boiling water; 3 tablespoons olive oil, divided; 1 cup chopped leek (white and pale green parts only); 1/2 cup chopped onion; 1/2 cup chopped peeled carrot; 4 cups (about) low-salt chicken broth, divided; 1/2 cup dry white wine; 2 small bay leaves; 1 teaspoon chopped fresh sage; 1/2 pound fresh wild mushrooms (such as chanterelle, porcini, or stemmed shiitake), thickly sliced; 2 garlic cloves, chopped; 1 small shallot, chopped; 1/4 ounce dried porcini mushrooms*; Olive oil; 4 6-ounce arctic char fillets with skin (each 3/4 to 1 inch thick); 1 teaspoon fennel pollen** or ground fennel seed

Servings: persons

1 pound plum tomatoes
1 tablespoon olive oil
2 teaspoons chopped fresh thyme
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1 cup dried large white beans (such as gigante, cannellini, Italian butter, or Great Northern)
1/2 ounce dried porcini mushrooms*
2 cups boiling water
3 tablespoons olive oil, divided
1 cup chopped leek (white and pale green parts only)
1/2 cup chopped onion
1/2 cup chopped peeled carrot
4 cups (about) low-salt chicken broth, divided
1/2 cup dry white wine
2 small bay leaves
1 teaspoon chopped fresh sage
1/2 pound fresh wild mushrooms (such as chanterelle, porcini, or stemmed shiitake), thickly sliced
2 garlic cloves, chopped
1 small shallot, chopped
1/4 ounce dried porcini mushrooms*
Olive oil
4 6-ounce arctic char fillets with skin (each 3/4 to 1 inch thick)
1 teaspoon fennel pollen** or ground fennel seed

1
Preheat oven to 250u00b0F. Cut each plum tomato in half lengthwise and place, cut side up, on rimmed baking sheet. Drizzle tomatoes with oil, then sprinkle with chopped thyme, 1 teaspoon coarse salt, and 1/2 teaspoon black pepper. Roast tomatoes until tender and dry-looking on top but still moist, about 1 hour 45 minutes. Cool on sheet. Do ahead:
2
Wrap; chill. Rewarm oven-dried tomatoes in microwave in 15-second intervals at low setting before using.
3
Place beans in medium bowl. Add enough cold water to cover by 2 inches. Let beans soak overnight. Place dried porcini mushrooms in another medium bowl. Add 2 cups boiling water. Soak until mushrooms are soft, at least 1 hour and up to 4 hours. Drain mushrooms, reserving soaking liquid. Chop mushrooms.
4
Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add leek, onion, and carrot; sprinkle lightly with salt and pepper. Cover and cook until vegetables are tender, stirring occasionally, about 10 minutes. Add 3 cups broth, wine, bay leaves, chopped sage, chopped porcini mushrooms, and reserved mushroom soaking liquid, leaving any sediment behind. Drain beans; add beans to pot. Bring to boil. Reduce heat and simmer uncovered until beans are tender, stirring occasionally and adding more broth by 1/2 cupfuls to keep beans just covered, about 2 hours. Season beans to taste with salt and pepper. DO AHEAD:
5
Cool, cover, and chill. Rewarm beans before continuing.
6
Heat remaining 2 tablespoons olive oil in medium skillet over medium-high heat. Add sliced wild mushrooms, garlic, and shallot; saute until mushrooms are tender, about 8 minutes. Season with salt and pepper. Stir mushrooms into beans. Keep mixture warm.
7
Preheat broiler. Grind dried porcini mushrooms to powder in spice grinder or food mill. Brush broiler pan with oil. Brush fish on both sides with oil; place on broiler pan, skin side down. Sprinkle each with salt, pepper, 1/2 teaspoon ground mushrooms, and 1/4 teaspoon fennel pollen (reserve any remaining ground mushrooms for another use).
8
Broil fish, flesh side up, 4 inches from heat source until just opaque in center (do not turn), 4 to 5 minutes.
9
Spoon 1 cup bean mixture into center of each plate. Top beans with tomato halves, then fish, flesh side up.
10
*

1808

kcal

Calories

145

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 pound plum tomatoes, 1 tablespoon olive oil, 2 teaspoons chopped fresh thyme, 1 teaspoon coarse kosher salt, and more.

Yes, Artic Char With White Beans, Wild Mushrooms, And Oven-Dried Tomatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Artic Char With White Beans, Wild Mushrooms, And Oven-Dried Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions