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1
Discard the water from the soaked beans.
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2
In a large saucepot, render the pancetta.
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3
Add the beans and 5 cups of water.
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4
Simmer for 45 minutes.
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5
Strain the beans, reserve the liquid and discard the pancetta.
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6
Set aside.
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7
In the same pot, heat the olive oil.
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8
Saute all the vegetables until the onions are transparent.
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9
In a small bowl, dilute the tomato paste in the remaining 1/2 cup of water.
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10
Add to the vegetables.
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11
Add the spinach, the reserved bean liquid and chicken stock.
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12
Bring to a boil, then lower to a simmer.
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13
Add the beans, season with salt and pepper.
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14
Reduce by 1/4.
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15
Reserve.
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16
Prepare the Cherry Tomato Vinaigrette.
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17
In a bowl, combine all the ingredients and toss gently.
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18
Reserve.
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19
Preheat the oven to 400 degrees F. Brush the fish fillets with 1 tablespoon of olive oil.
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20
Season with salt and pepper.
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21
Place a medium saute pan over high heat.
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22
Add the remaining 1 tablespoon of olive oil and saute the fish, skin side down for 2 minutes.
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23
Transfer to the oven and bake until done, about 5 to 6 minutes.
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24
Do not turn the fish to ensure a crispy skin.
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25
Prepare the escarole.
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26
In a large saute pan, over medium heat, add the olive oil.
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27
Saute the escarole until wilted.
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28
Season with salt.
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29
Meanwhile, lay out 4 large soup plates and ladle 6 ounces of the white bean ragout on each plate.
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30
Lay 2 spears of escarole cross-wise.
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31
With a metal spatula, carefully place a fillet, skin side up, on top of the escarole.
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32
Spoon tomato vinaigrette across the fillet.
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33
Serve immediately.
