step 1
Preheat oven to 375 degrees F (190 degrees C).
step 2
Peel and dice Carrot (1) into quarter inch piece and place in a small bowl. Dice celery into quarter inch pieces, and add to bowl.
step 3
Dice the Shallots (2) and mince Garlic (2 cloves), and add to bowl with carrot and Celery (1 stalk).
step 4
Remove Fresh Thyme (11 tsp) leaves from stems, roughly chop leaves, and discard stems.
step 5
Mince Fresh Chives (6 stalks). Toss with thyme leaves and divide herb mixture in half, then set aside.
step 6
Dice Baguettes (2) into half inch cubes, and set aside.
step 7
Add Vegetable Base (1 pckg) packet to one cup of water in another small bowl, and set aside.
step 8
Heat Olive Oil (1 Tbsp) in a medium saucepan over medium heat.
step 9
Add carrot, celery, shallots, and garlic cloves. Cook for 7 minutes, stirring frequently.
step 10
Pour in White Cooking Wine (4 Tbsp) and simmer for 3 minutes until liquid is slightly reduced.
step 11
Add Canned Cannellini White Kidney Beans (2 cups) along with their juices and vegetable broth. Bring to a boil. Then, reduce heat to medium low and simmer for 15 minutes. Then, reduce heat to low.
step 12
Spray foil-lined sheet pan with nonstick spray. In a large sauté pan over medium heat, add three tablespoons of the Butter (3 Tbsp) and bread cubes. Toss for 3 minutes until coated and warm.
step 13
Add Kemps Heavy Whipping Cream (4 Tbsp), stir, and cook for 2 minutes.
step 14
Reduce heat to low, add Parmesan Cheese (1/2 cup) and Swiss Cheese (2 slices) in medium size pieces, stirring well and being careful not to burn. Season with Salt (as needed) and Ground Black Pepper (as needed).
step 15
Add half of the herb mixture and stir. Spread mixture flat onto foil lined baking sheet and bake for 6 minutes until golden. Remove from oven and allow to cool. Break into pieces and hold for plating.
step 16
Drain Tomatoes (1 1/2 cups) and discard liquid. Stir Kale (3 1/3 cups) and diced tomatoes into stew, bringing to a boil, then reduce heat to simmer and cook for 5 minutes.
step 17
Season stew with Salt (as needed) and Ground Black Pepper (as needed). Stir in the remaining herb mixture. Keep warm until plating.
step 18
In a medium saute pan over medium high heat, add Olive Oil (1 Tbsp).
step 19
Pat Chilean Sea Bass Fillet (2) dry with paper towels and season both sides with Salt (as needed). Sear the fish on one side for 3 minutes.
step 20
Add the last tablespoon of Butter (1 Tbsp) and turn fish over. Using a spoon, continuously baste fish with butter and cook for 2 minutes or until cooked and fish begins to flake. Remove from heat.
step 21
Place a portion of stew in the middle of two shallow bowls. Place sea bass in the center of the bowl on top of stew. Scatter pieces of croutons around fish and on edge of bowl.
