Shared by shareholder Anne Zapletal

1/4 cup chopped shallots                                  2 tsp chopped garlic
1/2 tsp crushed red pepper flakes                     2 TBSP (approx) olive oil
1/4 cup white wine                                            1-1/2 cup chicken broth
1 cup grape tomatoes or chopped tomatoes      1/2 canned cannelini beans (or chick peas)
2 tsp vinegar                                                     salt and pepper to taste
4 haddock fillets (or other mild white fish)          1 tsp fresh parsley
1/2 tsp fresh rosemary (use less if dried)            1 head escarole, roughly chopped

Preheat oven to 250 degrees.

In a Dutch oven or large ovenproof pan with lid sauté shallots, garlic and pepper flakes in olive oil. Deglaze pan with white wine and chicken broth and simmer 3-4 minutes. Add beans, tomatoes, vinegar, salt and pepper. Simmer another 3-4 minutes. Place fish on top, sprinkle with herbs, and poach in oven for 25 minutes.

Meanwhile, steam escarole in 1/4 cup water for 3-4 minutes or until just wilted. Divide between 4 plates, top with fish, tomatoes and beans and serve.