Creamy cranberry bean and hake casserole with merkén and marraqueta crunch

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Toss the marraqueta cubes with melted butter, 1 tablespoon olive oil, 1/2 teaspoon merkén, and a pinch of salt. Spread on a tray and bake for 10 to 12 minutes until golden and crisp. Set aside.

2. 2

   Season the hake with 1 teaspoon salt, black pepper, and 1 teaspoon merkén. Heat 1 tablespoon olive oil in a wide pot or deep skillet over medium-high heat and sear the fish for 1 minute per side. Carefully remove and reserve; it will finish cooking later.

3. 3

   In the same pot, add the remaining tablespoon of olive oil and cook the onion over medium heat for 5 minutes until translucent. Add the garlic, paprika, and oregano, and cook 1 minute more, stirring so it does not burn.

4. 4

   Add the squash and cooked cranberry beans. Stir well to coat with the seasonings. If using white wine, pour it in now and cook for 2 minutes so the alcohol evaporates.

5. 5

   Add the hot stock and cook over medium heat for 15 minutes. Stir in the corn and continue cooking for 8 to 10 minutes, until the squash is tender and some of the beans begin to break down slightly.

6. 6

   Pour in the milk and cream. Cook over low heat for 3 minutes. Using a spoon or pressing gently against the side of the pot, mash a small portion of the squash and beans to thicken the broth naturally without turning it into a full purée.

7. 7

   Return the seared hake to the pot, nestling it over the casserole. Cover and cook over low heat for 5 to 6 minutes, until the fish is just cooked through and flakes easily.

8. 8

   Taste and adjust with the remaining salt if needed. Turn off the heat, add the chopped basil, and stir gently without breaking up the fish too much.

9. 9

   Serve the casserole very hot and finish each bowl with the marraqueta crunch on top to keep the texture.