Haddock and “Stuffing” (White beans, smoky bacon, roasted shallots & rye bread)

4 lbs MSC certified wild haddock fillets (fresh or frozen) portioned into 5 oz pieces 
3 cups cooked white navy beans (or 2 cans, but cooked from dry is always better!)
1 loaf of nice, crusty rye bread
3 cloves of garlic finely minced
½ cup white wine
½ cup thick cut double smoked bacon, diced 
6 shallots, peeled and halved
Salt 
Pepper
¼ cup olive oil
2 tbsp butter

1. Preheat oven to 350˚F
2. In a medium frying pan on low heat, add bacon and start to render
3. Once fat has rendered out and bacon is a little crispy but not hard, pour off the fat into a small bowl and set aside
4. Toss shallots in just enough bacon fat to coat and roast in the oven until tender (approximately 15-20 minutes). Once tender, remove and let rest uncovered. Leave the oven on at 350˚F
5. In a large pan on medium heat, sweat the garlic in a little bit of bacon fat until starting to get shiny, about 5 minutes 
6. Add beans and the bacon and stir to combine.
7. Deglaze the pan with the white wine and let it reduce until about a third of the liquid is left. 
8. Season the haddock portions with salt and place on a parchment lined cookie sheet.
9. Place in oven for 12-15 minutes to cook through.
10. Slice rye bread into 12 slices and place on an either individual plates, or if serving family style, on a platter
11. Finish the beans by adding the butter and gently whisking it in until emulsified
12. Peel the shallot “petals” and add to the bean mixture
13. Remove haddock from oven, place on top of bread slices
14. Liberally ‘sauce’ the haddock and toast with the bean mixture. Sprinkle with a little salt and pepper and serve.

TIP: Frozen haddock fillets will work just as well. Simply thaw in the fridge overnight, and dry thoroughly on paper towel.