Creamy Chilean Cranberry Beans with Seared Hake, Basil, and Marraqueta Crumbs

Instructions

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   1. Preheat the oven to 200 °C / 400 °F. On a baking tray, toss the marraqueta crumbs with 1 tablespoon olive oil, the butter, half of the merken, and a pinch of salt. Bake for 8 to 10 minutes at 200 °C / 400 °F, stirring once halfway through, until golden and crisp. Remove and toss with the grated Chanco cheese while still hot.

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   2. In a wide pot, heat 2 tablespoons of olive oil over medium heat. Add the onion and cook for 5 minutes until translucent. Stir in the garlic, dried oregano, and diced squash; cook 3 minutes more, stirring.

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   3. Add the cooked cranberry beans, corn, and hot vegetable broth or water. Cook over medium-low heat for 18 to 20 minutes, until the squash is very tender and part of the liquid has reduced.

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   4. Using a wooden spoon, gently mash some of the squash and a small portion of the beans against the side of the pot to create a creamier texture. Add half of the fresh basil, 1/2 teaspoon salt, and some black pepper. Cook 3 minutes more and adjust seasoning if needed.

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   5. While the stew finishes, pat the hake fillets dry with paper towels. Season with the remaining salt, the remaining black pepper, and the lemon juice.

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   6. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Sear the hake for 2 to 3 minutes per side, depending on thickness, until just cooked through and easily flaked. Remove carefully.

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   7. In the same skillet, add the white wine and cook for 1 minute, scraping up the browned bits. Pour this reduced pan juice over the bean stew and stir gently.

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   8. Serve the creamy bean stew in shallow bowls. Top each portion with a seared hake fillet, finish with the crunchy cheesy marraqueta crumbs and the remaining chopped fresh basil. Add an extra pinch of merken at serving if desired.