Info
- Prep time: 15 minutes
- Cook time: 4 hours 15 minutes
- Total time: 16 hours 30 minutes (including overnight soak)
- Yield: 4
Ingredients
For the White Beans
- 1 cup dried white beans (fabes, cannellini, or butter beans; see Cook's Note)
- 2 tablespoons sea salt
- 1 carrot
- 1 celery stalk
- 1 sprig fresh thyme
- 1 bay leaf
- 1/2 white onion
For the Fish Stock
- 3 tablespoons olive oil
- 1 fennel bulb, diced
- 1 leek, white and light green parts only, diced
- 1 onion, diced
- 1/4 cup white wine, such as Albariño
- Juice of 1 lemon
- 2 1/2 pounds halibut or other white fish bones
- 1 bay leaf
For the White Bean Stew
- 1/4 cup olive oil
- 2 teaspoons chopped garlic
- 1/4 cup all-purpose flour
- 1/4 cup white wine, such as Albariño
- Sea salt and freshly ground black pepper
- 2 or more teaspoons Calabrian chile flakes
- 2 tablespoons chopped fresh parsley
- Zest and juice of 1/2 lemon
For the Clams
- 1 pound Savory or other medium clams
- 1/2 bottle (about 1 1/2 cups) white wine, such as Albariño
For the Halibut
- 3 tablespoons olive oil
- Sea salt and black pepper
- Four 6-ounce halibut fillets, skin on
- Chopped parsley, for serving
Instructions
- Prepare the white beans: Place the dried beans in a container with 4 cups water and let them soak overnight. The following day, drain the beans and transfer them to a large pot along with the salt, carrot, celery, thyme, bay leaf, onion, and 6 cups water. Bring to a boil over high heat, then reduce to a gentle simmer and skim off any foam that rises. Continue simmering gently—so the beans don't break apart—until they are soft in the center, about 2 hours. Remove from the heat and allow the beans to cool in their cooking liquid. Drain, but reserve the bean cooking liquid.
- Make the fish stock: In a 1-gallon stock pot, combine the olive oil, fennel, leek, and onion. Cook over medium heat until softened but not browned, about 2 minutes. Add the wine and lemon juice. Meanwhile, rinse the fish bones under cold water, then add them to the pot along with the bay leaf and 8 cups cold water. Bring the stock to a rolling boil, then lower the heat and simmer for 30 minutes, skimming off any foam that forms. Take the pot off the heat, cover, and let steep for 30 minutes. Strain the stock and cool it in an ice bath. (This yields about 6 cups; leftover stock can be refrigerated for up to 3 days or frozen for up to 2 months.)
- Prepare the white bean stew: In a large saucepan, heat the oil over low heat. Add the garlic and let it brown slowly. Once the garlic becomes fragrant, whisk in the flour until it dissolves into the oil to form a roux. Whisk in the wine and 2 cups of the fish stock until smooth. Increase the heat to medium-high and bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, stirring occasionally. If the sauce becomes too thick, stir in up to 1 cup of the reserved bean cooking liquid. Add the white beans and simmer for another 10 minutes. Season with salt, pepper, and 2 teaspoons Calabrian chile flakes—add more if you like heat. Stir in a little lemon zest and juice. Keep the stew warm while you cook the clams and halibut. Add the parsley just before serving to preserve its fresh green color.
- Cook the clams: Place the clams in a pot and add enough wine to cover them. Cover the pot and bring the wine to a boil over high heat so the clams open gently. As soon as the clams begin to open, transfer them with a slotted spoon to a plate.
- Cook the halibut: Heat the oil in a large skillet over medium heat. Season the halibut fillets on both sides with salt and pepper. Sear the fish skin-side down until the first layer of flesh turns white, about 3 minutes. Flip and cook until the sides of the fillets have turned white and the fish feels firm in the center when pressed, another 2 minutes.
- To serve: Stir the parsley into the white bean stew. Divide the stew and clams among 4 bowls and top each portion with a piece of halibut, skin-side up. Sprinkle with chopped parsley and serve.
Notes
Fabes are white beans from Asturias, Spain.
