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Pan Seared Seabass With White Bean Ragout, Braised Escarole And Tomato Vinaigrette Recipe


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2 ounces pancetta, cut into big pieces

2 tablespoons extra virgin olive oil, divided

1 teaspoon kosher salt

2 tablespoons balsamic vinegar

1/2 cup extra virgin olive oil

1/2 lemon, juiced

2 tablespoons extra virgin olive oil

5 1/2 cups water

6 basil leaves, chiffonade

12 ounces spinach, stems removed

2 heads escarole, trim outer leaves, quartered

3 tablespoons tomato paste

4 (8-ounce) fillets of seabass, scaled, skin on

1/4 cup extra virgin olive oil

1 pint cherry tomatoes, quarter

Kosher salt and white pepper

1/4 cup chopped garlic

1 pound carrots, cut into 1/4-inch dice

1 tablespoon kosher salt

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

1 tablespoon black pepper

1/4 cup sun-dried tomato, blanched

1 teaspoon black pepper

2 cups chicken stock

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

1 pound dry cannellini beans, soaked in water overnight

1 pint ripe cherry tomatoes, quartered

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