Fish, white bean and tomato stew | Women's Weekly Food

Ingredients

• 1 tablespoon olive oil
• 3 (450g) stalks celery, trimmed, finely chopped
• 3 clove garlic, crushed
• 1 (150g) medium brown onion, finely chopped
• 800 gram canned cherry tomatoes in juice
• 1 1/2 cup (375ml) chicken stock
• 400 gram canned cannellini beans, rinsed, drained
• 400 gram canned butter beans, rinsed, drained
• 600 gram skinless firm white fish fillets, cut into 4cm pieces
• 1/2 cup coarsely chopped fresh flat-leaf parsley