Smoked haddock cannellini

Ingredients
455g (1lb) smoked coley, haddock or cod fillets, skinned and cut into 2.5 cm (1") cubes
grated rind and juice of 2 lemons
55g (2oz) butter
1 x 15ml spoon (1 tablespoon) olive oil
1 onion, finely chopped
2 celery sticks, finely sliced
2 bay leaves
1 x 227g can chopped tomatoes
425ml (15 fl oz) vegetable stock
1 x 425g can cannellini beans, drained
3 x 15ml spoon (3 tablespoons) white breadcrumbs
2 x 15ml spoon (2 tablespoons) fresh parsley
Serves 4 

Method
Heat half the butter with the oil and lightly fry the onion and celery until softened.
Stir in the bay leaves, tomatoes and stock, and simmer for 20 minutes.  Stir in the lemon juice, cannellini beans and fish, and simmer for 6 - 8 minutes, until the fish is cooked through.
Heat the remaining butter in a pan, and fry the breadcrumbs until crisp and golden.  Stir in the grated lemon rind and parsley.
Serve the braise in bowls with the breadcrumbs sprinkled on top.