4 stalks celery, thinly sliced

4 green onions, thinly sliced

2 cloves garlic, chopped

3 tbsp (45 ml) olive oil

1 1/2 cups (375 ml) chicken broth

1 can (19 oz / 540 ml) white kidney beans, rinsed and drained

1 1/2 lb (675 g) haddock fillet or other white fish, cut into 4 steaks

1/2 lemon, the finely grated zest only

12 small fresh basil leaves

In a large skillet over medium heat, soften the celery, green onions and garlic in the oil. Add the broth. Bring to a boil, cover and let simmer for 5 minutes.

Add the beans and fish. Cover and continue cooking for 5 minutes or until the fish is cooked and flakes easily. Season with salt and pepper.

Sprinkle with the lemon zest and basil.

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