Pan-Seared Sea Bass With White Bean Ragout

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Wolfgang Puck

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Ingredients

1 pound dry cannellini beans, soaked in water overnight

1/2 cup pancetta, cut in large chunks

1/4 cup extra-virgin olive oil

2 large carrots, cut into 1/4-inch dice

2 stalks celery, cut into 1/4-inch dice

1 large red onion, cut into 1/4-inch dice

1/4 cup chopped garlic

3 tablespoons tomato paste

2 bunches spinach, washed and stems removed

2 cups chicken stock

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1/2 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

2 lemon juice

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 pint ripe cherry tomatoes, quartered

1/4 cup sun-dried tomatoes, chopped

6 large basil leaves, cut into chiffonade

6 8-ounce fillets of sea bass, scaled, skin left on

3 tablespoons extra-virgin olive oil

Kosher salt and finely ground white pepper

2 tablespoons extra-virgin olive oil

2 heads of escarole, outer leaves trimmed, each head cut into 6 wedges

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