-
1
For the white beans: Put the white beans in a container with the 4 cups water and soak overnight.
-
2
The next day, drain the water and put the white beans, salt, carrot, celery, thyme, bay leaf, onion and 6 cups water in a large pot and bring to a boil over high heat.
-
3
Lower the heat to a simmer and skim any foam that forms on top.
-
4
Simmer gently so as not to break the beans, until they are soft in the middle, about 2 hours.
-
5
Take the pot off the heat and let the beans cool in the liquid.
-
6
Drain, reserving the bean cooking liquid.
-
7
For the fish stock: Put the olive oil, fennel, leek and onion in a 1-gallon stock pot and cook over medium heat to soften without browning, about 2 minutes.
-
8
Add the wine and lemon juice.
-
9
While that is going, wash the fish bones in cold water and then add to the pot with the bay leaf and 8 cups cold water.
-
10
Bring the stock up to a rolling boil, then lower the heat and simmer, skimming off any foam that forms on top, for 30 minutes.
-
11
Remove from the heat, cover, and let steep for 30 minutes.
-
12
Strain the stock and cool in an ice bath.
-
13
(Makes about 6 cups; leftover fish stock can be refrigerated for 3 days or frozen for 2 months.)
-
14
For the white bean stew: Heat the oil in a large saucepan over low heat, add the garlic and let it brown slowly.
-
15
Once it starts smelling of cooked garlic, whisk in the flour so it dissolves into the oil to make a roux.
-
16
Whisk in the wine and 2 cups of the fish stock until smooth.
-
17
Increase the heat to medium high, bring the stew to a boil, then reduce the heat and simmer for 15 minutes, stirring occasionally.
-
18
If the sauce gets too thick, add up to 1 cup of the reserved bean cooking liquid.
-
19
Add the white beans and simmer for another 10 minutes.
-
20
Season with salt, pepper and 2 teaspoons Calabrian chile flakes-add more if you prefer spicy.
-
21
Add a little lemon zest and juice.
-
22
Keep the stew warm while you cook the clams and halibut.
-
23
Just before serving add the parsley to keep it as green and fresh as possible.
-
24
For clams: Put the clams in a pot and with wine to cover.
-
25
Cover the pot and bring the wine to a boil over high heat, to gently open the clams.
-
26
As soon as the clams start to open, use a slotted spoon to transfer them to a plate.
-
27
For the fish: Heat the oil in a large skillet over medium heat.
-
28
Season the halibut on both sides with salt and pepper.
-
29
Sear the fish skin-side down until the first layer of fish starts to turn white, about 3 minutes.
-
30
Flip, and cook until sides of the filets have turned white and the fish feels firm in the middle when you push down on the tops, another 2 minutes.
-
31
To serve: Stir the parsley into the white bean stew.
-
32
Divide the stew and clams among 4 bowls and top each with a piece of halibut, skin-side up.
-
33
Sprinkle with some chopped parsley and serve.
