Catalan Soup White Beans With Shrimp

DIRECTIONS:

1. In the bottom of a heavy stockpot, combine diced ham and olive oil over medium heat. Cook gently, just until the ham bits start to sizzle, add onion and garlic and cook until vegetables are tender but not browned. Add drained beans along with 4 cups of cool waterenough to cover beans to a depth of 1 inch. Bring to a boil, turn down to simmer, cover the pan, and cook until the beans are tender, 30 to 45 minutes, depending on the size and age of the beans. You may need to add water from time to time but it should only be boiling water. When the beans are tender but not falling part, stir in the salt, remove the pot from the heat, and set aside.

2. In another saucepan, prepare the sauce for the shrimp. Gently saute the onion and garlic in the oil until the vegetables are tender but not browned-about 10 to 15 minutes. Add the tomatoes, sugar and chilies, raise the heat slightly, and continue cooking for 5 to 10 minutes or until the tomato sauce thickens. Stir in the saffron, then add the wine and raise the heat to high. Cook, stirring frequently, until the alcohol has cooked off, about 5 to 7 minutes. Taste the sauce, adding salt and pepper if necessary.

3. Beans and the tomato sauce may be prepared ahead of time and held until ready to serverefrigerate if necessary. When reheating the beans, add a little more boiling water to loosen the bean stock, which gets quite starchy as it sits.

4. Reheat the tomato sauce when ready to serve. If the shrimp are very large, cut them into two or three pieces. When the tomato sauce is bubbling, toss in the shrimp and cook very briefly, just until the shrimp have changed colornot more than 3 minutes.

5. Serve hot in shallow soup plates with the shrimp in their tomato sauce in the center of each plate. Garnish with parsley and strands of lemon zest.