A delicious stew made with salmon, beans, and clams in a flavorful green sauce.
- 500 grams of beans
- 400 grams of clams
- 500 grams of salmon fillets
- 2 onions
- 3 cloves of garlic
- 120 milliliters of white wine
- 10 grams of flour
- salt
- pepper
- 1 bay leaf
- olive oil
- fresh parsley
Soak the beans in water overnight. Drain the beans and place them in a pot with enough water to cover them by 3 fingers. Cook over high heat.
Add 1 onion, garlic, bay leaf, and a drizzle of olive oil to the pot. When it starts to bubble, reduce the heat and let it cook for 2 hours without boiling.
Remove any foam that forms on the surface of the beans and if necessary, add a little hot water to prevent them from drying out.
Wash the clams. Heat a pan with finger of water and when it starts to boil, add the clams to open them. Set aside.
Grate the remaining onion, lightly saut it, add the flour and stir well. Add the wine and cook for a couple of minutes to reduce the alcohol. Add to the beans. Increase the heat and when it starts to boil, reduce it again and cook for 1 more hour.
In a separate pan, sear the seasoned salmon on all sides. When there are 5 minutes left for the beans to finish cooking, carefully place the salmon on top of the pot, and add the clams when there are 2 minutes left.
Adjust the salt. Chop the parsley and sprinkle it on top. Let the stew rest for at least 1 hour before serving it, piping hot.