Fabes with seafood

Leti, author of Revelando Sabores, brings us a perfect recipe to make the most of the casserole, emphasizing unrushed cooking and enjoying the most traditional flavors. So, they bring us a recipe for fabes with seafood, which you can make with beans or similar if you prefer. A spoon dish, perfect for mopping up with bread. Let's do it!

Of course if there's one good thing about this winter not deciding to leave yet, it's that we can keep enjoying hearty spoon dishes a little longer. Although it's also true that I don't stop making these kinds of dishes until it's absolutely necessary (when you risk getting heatstroke while eating them, that is).

Although if you put this dish in front of me in the middle of August, I don't think I'd be able to say no. It's a fantastic dish that combines delicious fabes with that delicate, buttery texture, with the powerful flavor of shellfish and that tasty broth… It's not just that I eat one plate, I even go back for seconds!!

And certainly, in my view, if there's something that gives this recipe the final touch, it's cooking it in the Le Creuset casserole, over low heat and letting the fabes cook slowly to achieve the best texture. Because, since we're going to use the best ingredients, it's only right to prepare them with care to fully enjoy our dish, don't you think?

So, shall we go for the recipe?

Bérard olivewood spoon, Pallarès carbon steel knife, Nezumi Tokyo Design Studio ceramic plate and Le Creuset Evolution round casserole

Ingredients (for 4 people)

• 500gr farm fabes (or white beans)
• 8 prawns or large shrimp
• 100gr clams
• 100gr cockles
• 200gr mussels
• 1 glass of white wine (approximately)
• ½ onion
• 2 cloves of garlic
• 1 bay leaf
• Olive oil
• Water
• Salt

Preparation

1. We start by soaking the fabes or beans in cold water for at least 12 hours. The water should cover them generously, so during the soaking time we can add more water if necessary.
2. Once the fabes are hydrated, we put them in the casserole along with the onion, the bay leaf and a drizzle of olive oil. Cover with cold water and bring to medium heat until they start to boil, removing the foam that rises to the surface whenever necessary, using a skimmer.
3. Once it begins to boil we must “scare” them, that is, add a little cold water to the pot to stop the cooking. We will scare them 3 times, meaning each time they start to boil we will add a little cold water until we have added water on 3 occasions.
4. Lower the heat and, with the casserole lid slightly open, let them cook for 2 hours or 2 and a half hours, until tender.
5. During cooking, which should always be over low heat to prevent the beans from breaking or losing their skins, we will keep an eye on them so they don't run out of water. If we need to add more water, we'll add it hot, and if we need to stir them, we will never do so by inserting a spoon into the casserole, as it would break the beans, but by moving the casserole in circular motions, holding it by the handles.
6. Once the onion is tender, remove it from the casserole and blend it with a little of the bean broth, using a blender. Once blended we add it back to the pot.
7. While the beans cook we prepare the shellfish.
8. It's important that we put both the clams and the cockles in a bowl with cold salted water for at least 30 minutes (preferably 1 hour) so they expel any sand they might have.
9. After this time we put a frying pan or shallow pot over high heat, cover the bottom with a little white wine (just to cover the bottom), add the cockles and cover the pan.
10. As the cockles open we remove them to a plate. Strain the broth using a strainer and reserve both the cooking broth and the cockles.
11. Repeat the process with the clams.
12. Similarly repeat the process with the mussels, which should already be cleaned of beards or any debris that might be on the shells.
13. In all three cases it is important to remove them from the pan as soon as they open, since later they will cook together with the beans.
14. Next peel the prawns and set aside the heads and shells on one side, and the tails on the other.
15. Cover the bottom of the pan with a little olive oil, heat over medium heat and add the sliced garlic.
16. When the garlic is golden, add the prawn heads and shells to the pan and sauté over high heat for 2 or 3 minutes, stirring occasionally and, using the pestle of the mortar for example, crush the heads.
17. After that time add the remaining wine and let cook 1 more minute, until the alcohol evaporates. Add half a glass of water and simmer over low heat for about 5 minutes.
18. After this time, strain the broth and, using the pestle of the mortar or a ball strainer, press the prawn shells and heads well to extract all the juice.
19. Reserve the broth and discard the rest.
20. In the same pan put a little olive oil and when it's hot add the prawn bodies, just sear them briefly on each side. Reserve.
21. When the beans are approximately halfway through the cooking time, add the seafood cooking liquids to the casserole and continue cooking.
22. In the last 10 minutes of cooking the beans, add the seafood to the casserole so it all comes to a boil together and the flavors meld well.
23. When the beans are tender adjust the salt, let rest 10 minutes… And enjoy!!

Emile Henry ceramic ramekins, Pallarès carbon steel knife, Bérard olivewood spoon, Nezumi Tokyo Design Studio ceramic plate and Le Creuset Evolution round casserole

Notes

• Although this dish can be enjoyed freshly made, ideally it should rest even 1 day so the flavors settle.
• I used the varieties of shellfish indicated in the recipe, but you can make this dish with whichever you prefer.
• As you'll see I don't add salt to the recipe, as the shellfish provides it. However, at the end of cooking taste and adjust the salt to your liking.