Any white fish would work here, such as cod, haddock or hake.
Slice a couple of small leeks and soak in cold water for 10 minutes or so, to remove any soil from between the layers.
Sauté pancetta (or smoked bacon) lardons in a little olive oil, until starting to brown, then add a chopped onion and continue
to fry until softening. Add the leeks and turn in the fat for a few minutes, then add a small glass of white wine, together
with a can of canellini beans. Season with freshly ground black pepper – it shouldn’t need any salt as the bacon is quite salty.
Cover and simmer for about 10-15 minutes, until the leeks are cooked. Meanwhile, dredge the fish in seasoned flour and fry
in hot oil for about 5 minutes on each side, until golden brown and crispy. Serve on top of the bean stew.