Braised hake with navy beans
Navy beans need to be soaked for at least four hours prior to cooking. It is very important to not add any salt during the soaking or cooking process. While we are leaving salt out, let’s leave out anything acidic as well (wine, vinegar, lemon juice, tomatoes, etc.). They can all be added in after cooking. Once the beans are soaked, they only take 12-13 minutes in the pressure cooker, compared to between 1 and 1 1/2 hours on the stove.
- 1 hake steak, free of pin bones
- 1 quart chicken stock
- 1 lbs dried navy beans (can substitute cannellini beans or flageolet)
- 3 sprigs fresh oregano + 1 tbsp chopped fresh oregano
- 1/2 shallot, finely chopped
- 1 tbsp butter
- salt and pepper to taste
How to make it:
- In a large bowl, soak beans in several quarts of water. Remember that the beans will double, even triple in size. Make sure you have enough water. Soak for at least four hours, changing the water halfway through. Drain beans and add to the pressure cooker, along with the stock, sprigs of oregano, and shallot. Once the cooker is brought up to full pressure, cook for 13 minutes.
- Take a few ladle fulls of beans and stock and place in a saute pan over medium heat. (Save the remainder of the beans to eat at a later date).
Whisk in butter until combined.
- Season the fish with salt, pepper, and chopped oregano and place gently on top of the beans. Cover and gently simmer for five minutes.
- Flip the fish and cover and cook for four more minutes.
- Remove fish from heat and continue simmering stock and reduce until it starts to thicken. Taste and season with salt and pepper appropriately.