Seared Trout with Spicy Corona Bean Soup

Seared Trout with Spicy Corona Bean Soup_Hero


We love seared trout with beans, but what about seared trout with spicy corona bean soup? These big fluffy corona beans are perfect for a spicy soup broth.

The key to these spicy corona beans is to soak them overnight. If you can’t find corona beans, a can of drained and rinsed cannellini beans will do the trick!

If you’re looking to purchase corona beans, I recommend Rancho Gordo!

Seared Trout with Spicy Corona Bean Soup_Hero

Seared Trout with Spicy Corona Bean Soup

We love seared trout with beans, but what about seared trout with spicy corona bean soup? These big fluffy corona beans are perfect for a spicy soup broth.
5 from 1 vote
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Cook Time: 1 hour
Soaking time (Inactive): 1 day
Servings: 4
Calories: 321kcal

Equipment

  • Wide pot

Ingredients

  • 4 4- ounce skin-on trout fillets
  • 1 tablespoon neutral oil
  • 1 tablespoon olive oil
  • 16 cocktail tomatoes on the vine, preferred
  • 2 tablespoons butter
  • 1 yellow onion peeled and diced
  • 6 cloves garlic peeled and minced
  • 1 teaspoon crushed red pepper
  • 5 cups water or stock
  • 2 cups corona beans soaked overnight
  • Salt and pepper to taste

For serving:

  • Warm toasted baguette slices
  • Fresh minced parsley

Instructions

Char the tomatoes:

  • In a wide sauté pan, heat the 1 tablespoon olive oil over medium heat. Add the tomatoes on the vine and cook for 1-2 minutes. Transfer to the broiler and broil for 5-7 minutes or until the skins begin to char and blister. Return the pan to the stovetop and, using tongs, transfer the tomatoes to a bowl. Once the tomatoes are cool enough to handle, discard the stems. Set aside.

Prepare the soup broth:

  • Return the sauté pan to medium heat and add the butter. Once the butter is melted and frothy, add the yellow onion and cook for 6-7 minutes until softened and beginning to brown. Stir in the garlic and cook until fragrant, about 45 seconds.
  • Add the crushed red pepper and the reserved tomatoes and toss to combine. Season with salt and pepper.
  • Pour in the water or stock and scrape up any browned bits stuck to the bottom of the pot. Bring to a boil for 5 minutes. Then, reduce heat and stir in the corona beans. Cover and simmer for 1 hour or until the beans are softened but not split open. Taste and season to your preferences.

Prepare the trout:

  • Pat the trout dry and season all over with salt and pepper.
  • In a skillet, heat the 1 tablespoon neutral cooking oil over medium high heat. Once very hot, add the trout fillets, skin-side down, and cook without moving for 5 minutes or until the skin is very crispy. Flip and cook an additional 3-6 minutes or until the trout reaches your desired internal temperature. Cook the trout in batches, if necessary.
  • Turn off the heat and transfer the trout to a plate.

To serve:

  • Ladle the spicy corona bean soup into bowls and serve with a seared trout fillet on top. Sprinkle each dish with minced parsley and serve with warm bread. Enjoy!

Nutrition

Calories: 321kcal | Carbohydrates: 29g | Protein: 22g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 117mg | Potassium: 925mg | Fiber: 7g | Sugar: 3g | Vitamin A: 689IU | Vitamin C: 19mg | Calcium: 139mg | Iron: 5mg

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