A Closer Look ... 
Llanes is one of the places of Asturias I never get tired of visiting. It has everything that has to have a place to fall in love with him ... Great scenery, wonderful beaches, some more sightseeing and other hidden and brimming with romantic, friendly people, and a cuisine rich in seafood, which is masterfully joined to the land creating flavorful dishes such as the one I present today .
And though the dish is very much my land, I assure you I am very objective in terms of features that make it unique. Fabas a high quality (and high price, I must admit, but hey, occasionally indulge ...), seafood from the Cantabrian Sea (taste and unquestionable quality) and put the rest of patience and dedication .. . The result is so good, as always I invite you to try. The faba are not easy to get, but if you pass by Asturias or know someone who is going to have a job out of these is one of those favors will not forget ever.
The faba Verdin is native Asturias, Eastern Area (Llanes), and is characterized by its dull green color (very pastel green).
With this raw material had to find a recipe to match. Finalemete So, after a looong compare recipes I stay with it, of Chefs, which on its Web Encyclopedia of Gastronomy " gives us some very interesting advice for triunféis with this dish.
One of the most important is that we have in mind the different cooking times and points. Is not the same, he says, to prepare a traditional bean soup (with meat and sausages) that a platter with seafood faba, in which if we are to the textures of both products we cook everything on the other hand, since otherwise We would be tough and last seafood cooking.
Otherwise it is follow the steps, not of great difficulty ...
to this!
Ingredients:
1 / 2 kg of moss.
1 onion.
6 cloves of garlic.
1 red pepper.
1 deep red and ripe tomatoes.
1 glass of brandy.
1 / 2 kg of monkfish (anglerfish).
1 kg of clams.
12 raw prawns.
virgin olive oil.
Prepared
The night before the verdinos will soak in water.
start browning in a pan the whole garlic cloves in olive oil fund. When they caught
color add the onions and peppers well picaditos.Añadiremos a little salt to loosen better flavor.
When the sauce has an appealing golden color, but without being toasted, remove the pan half to make the fish stew, pot and add the cold water and Verdin (that have been soaked all night).
is slowly braise (first high heat until it starts to boil), then foaming and reduce heat to low so that they do not gush.
Meanwhile we prepared the fish stew. When you añadimosun
sofrito tomato, peeled and chopped seedless, a glass of brandy, and scrape and fish heads and cook until the alcohol evaporates (you could also flambé). Same
soup beans, or a little water, it stretches sauce does not stick and can cook slowly for half an hour. We took the rasp and
heads and add the sauce to the pot, but through a Chinese, to avoid getting some spine. The sooner
metamos sauce in the dish the better, so be impregnated best flavor.
verdinos When are tender (about an hour and a half), add the slices of anglerfish, clams and prawns whole integers and remove from the heat, because heat has over the overheated, and will all just to spare and without being passed.
stew is allowed to stand until cool (or ideal overnight, the broth as well espesaría and left with more body). When serving
heated over medium heat to prevent sticking or breaking.
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