Shellfish and Bean Stew

Ingredients

• 200 ml extra-virgin olive oil
• 400 g mussels (deveined and washed)
• 1 chili pepper (seeded and finely chopped)
• 1 clove garlic (crushed)
• 1 sprig rosemary (leaves finely chopped)
• 125 g celery stalks cut into pieces (reserve the leaves)
• 125 g leeks sliced
• 125 g carrots peeled and diced
• 125 g onions finely chopped
• 200 ml passata
• 1 l fish stock
• 500 g borlotti beans (soaked overnight in cold water and cooked for about 1 hour in vegetable broth)
• celery leaf finely chopped
• Salt
• ground pepper

Instructions

1. 1.

   Heat the oil in a large, tall pan. Add the mussels and cook covered for about 5 minutes until all open (discard any that remain closed). Turn occasionally.

2. 2.

   Remove the mussels with a slotted spoon into a bowl, cover with foil, and set aside.

3. 3.

   Add the chili, garlic, rosemary, celery, leeks, carrots, and onions to the remaining oil in the pan. Sauté for about 10 minutes over gentle heat, stirring frequently. Then add the passata and reduce until about half remains. Pour in the fish stock, stir, and bring to a boil.

4. 4.

   Blend half of the beans in a blender until smooth, then combine with the remaining beans and pour into the soup. Simmer for about 30 minutes. Stir in the mussels (with or without shells as preferred). Cook for another 5 minutes. Season with salt and pepper, garnish with celery leaves, and serve in bowls. Pair with crusty bread.