It’s quite common to make a bean, chickpea or lentil stew a minimum of as soon as every week in Spain – we Spaniards love our pulses, and there’s nothing fairly as comforting within the colder months. At the moment’s fishy recipes are fairly conventional, particularly the suquet, which is an actual feast and the kind of dish that’s good for an important day. They’re a lot lighter and faster than meat stews, however they’re nonetheless extremely warming and good for scooping up with a spoon.
Bean and clam stew (pictured above)
Prep 20 min
Prepare dinner 1 hr 20 min
1 tbsp high-quality sea salt, to scrub the clams (see methodology)
75ml extra-virgin olive oil
5 garlic cloves, peeled and diced
2 onions, peeled and diced
1 leek, white half solely, chopped
1 inexperienced pepper, stalk, pith and seeds eliminated, flesh diced
1 crimson pepper, stalk, pith and seeds eliminated, flesh diced
1 bay leaf
2 dried chillies, finely chopped
200ml white wine
1½-2 litres prawn inventory (or shellfish or fish inventory)
500g dried haricot beans, soaked in a single day in chilly water
Sea salt and black pepper
½ bunch chervil, chopped, or dill or tarragon
Examine together with your fishmonger whether or not the clams have been cleaned – if not, you’ll want to take action your self by placing them in a bowl of chilly water with a tablespoon of high-quality salt and soaking for 40 minutes. Gently transfer the clams round within the water each 10 minutes: the salt water makes them expel any sand.
Put the oil in a big saucepan on a medium-low warmth. As soon as it’s scorching, add the garlic and onions, and saute, stirring, for 10-12 minutes. Add the leek, fry, stirring, for 5 to 6 minutes, then add the peppers, bay leaf and dried chillies, and prepare dinner for eight to 10 minutes, till actually tender and candy however not colored. Pour within the wine, prepare dinner till the liquid has evaporated, then add the inventory and the drained beans. Half-cover the pot with a lid, and go away to prepare dinner very gently for about 45 minutes, till the beans have soaked up numerous the inventory and are good and tender; if at this stage the beans are nonetheless a little bit onerous, add additional water and stick with it cooking till they soften.
When the beans are performed, season the combination, then drain the clams and add them to the pot. Half-cover the pan once more, and prepare dinner the clams over a medium warmth for three or 4 minutes, till they open (discard any that don’t). Stir within the chervil, then style and regulate the seasoning and serve with numerous bread for mopping up the sauce.
Suquet (fish and potato stew)
Prep 20 min
Prepare dinner 1 hr
For the stew
25ml good extra-virgin olive oil (I take advantage of arbequina), plus additional for the picada and for toasting the bread
1 giant onion, peeled and finely diced
100g ripe tomatoes, peeled and chopped (or 100g drained and chopped tinned tomatoes)
1 beneficiant pinch saffron
2 tsp candy pimentón
125ml dry white wine
100ml Spanish brandy
100ml manzanilla or fino sherry
150g waxy potatoes, peeled and minimize into 1cm cubes
1.7 litres good-quality fish inventory
200g cod fillet, minimize into 2cm items
200g monkfish fillet, minimize into 2cm items
200g gurnard fillet, minimize into 2cm items
Sea salt and black pepper
3 slices good white bread, minimize in half, to serve
For the picada
1 small bunch flat-leaf parsley, roughly chopped
2 garlic cloves, peeled and roughly chopped, plus 1 clove additional, peeled and halved, to complete
50g entire hazelnuts, blanched and flippantly toasted
50g entire almonds, blanched and flippantly toasted
First make the picada. In a mortar, crush the parsley, garlic and nuts with a drizzle of olive oil till you’ve got a tough paste, then put aside.
Now begin on the stew. Pour the oil into a big pan over a medium warmth and, as soon as it’s scorching, add the onion and prepare dinner, stirring, for about 10 minutes, till barely golden. Add the chopped tomatoes and saute, stirring every so often, for about 10 minutes extra, till the combination reduces to a paste. Add the saffron, pimentón and picada, prepare dinner, stirring, for a minute, then add the wine, brandy, sherry and pastis, and prepare dinner till all of the liquid evaporates.
Add the potatoes, stir for a minute, then add the inventory and go away to simmer for 10 minutes. Add the chopped fish, half-cover the pot, and go away to prepare dinner for 5 to seven minutes, till the fish is simply cooked by means of. Style the broth and regulate the seasoning accordingly.
In the meantime, in a medium frying pan, fry the bread slices in a drizzle of olive oil till golden on each side. Take away from the pan, rub one facet of the toast with the halved garlic and serve alongside the new stew.
Nieves Barragán Mohacho is chef/co-owner of Sabor, London W1