Step 1/6
- blender
- knife
- cutting board
Chop all the vegetables. Prepare the seafood and cut the hake into large dices. Beat the whole tomato in the blender.
Step 2/6
Sauté the garlic, the onion and the leek in a saucepan with extra binging olive oil. When it is cooked we remove it drained from oil and crush it in the blender. We reserve it for later.
Step 3/6
We sauté all the seafood in batches in the same saucepan. Reserve it in a plate for later.
Step 4/6
Now we sauté the rest of the vegetables in the same saucepan. Add salt and parsley and let it cook. When it is poached, add a good tablespoon of soy paste with chili and the crushed tomato with the crushed onion mixture from the beginning and half a tablespoon of cumin. Stir and let it cook for 5 min over low heat. Once done we add half a glass of white wine and let the alcohol evaporate.
Step 5/6
Add the drained cooked beans and mix everything by stirring the casserole a little instead of stirring with a spoon so that the beans do not break. We put the seafood on top, the peas too and add 1 cup of water more or less. Let it simmer for 30 min.
Step 6/6
Let it rest for 5 minand serve.
