Seared Snapper With Vidalia Onions And Bean Ragout

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Ingredients

1 cup cranberry beans

6 cups water

2 tablespoons olive oil

2 ounces pancetta, diced

1 medium onion, coarsely chopped

1 carrot, coarsely chopped

1 celery stalk, coarsely chopped

1 tablespoons sherry vinegar

3 to 4 cups chicken stock

1 bouquet garni (parsley, thyme and bay leaf)

1 tablespoon salt

4 ounces chanterelles, trimmed

2 plum tomatoes, chopped

1 medium Vidalia onion or any sweet variety onion, thinly sliced

1 tablespoon olive oil

2 tablespoons minced shallots

1 cup sherry

1/2 cup veal stock

1/3 cup heavy cream

1/2 cup reserved bean liquid

Salt

2 (6-ounce) snapper fillets, skin on

White pepper

1 sprig rosemary

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