Brindisa x Tart

May 10, 2021



  • 150g Catalan hooked white beans / Galician white faba beans
  • 1 head of garlic, sliced in half
  • Small bunch of sage
  • Small bunch rosemary
  • 2 bay leaves
  • Red chilli
  • 1 shallot, peeled and chopped into quartered
  • 400g halibut fillets
  • Finca La Barca oak smoked alioli for serving

For the beans:

  • 100g, Pablo smoked panceta, chopped
  • Drizzle olive oil
  • 1 shallot, sliced thinly
  • 3 cloves of garlic, chopped
  • Bunch rosemary, chopped
  • 1 tsp dried chilli
  • 3 bay leaves
  • ½ fennel, thinly sliced
  • Pinch Brindisa saffron
  • 1 glass white wine
  • 500ml stock
  • Juice 1 lemon
  • Small bunch parsley, chopped

For the smoky sauce:

  • ½ jar whole piquillo peppers, chopped
  • 1 tsp smoked paprika
  • ½ red onion, finely chopped
  • 1 tbsp olive oil
  • 1 red chili, finely chopped
  • 1 small garlic clove, crushed
  • 1 tbsp Valdespino sherry vinegar
  • Salt and pepper

For the beans:

  1. Place the dried beans in a bowl and cover with cold water, leave to soak overnight or for at least 8 hours. Drain.
  2. Place the beans in a pan and add the head of garlic, sage, rosemary, bay, chilli and shallot. Cover with water and bring to a simmer, simmer for about 40 minutes or until the beans are cooked. Drain and discard the seasonings.
  3. Heat a little oil in a pan and add the smoked pancetta, fry till starting to crisp then reduce the heat slightly and add the shallot, garlic and rosemary and sizzle for a few minutes. Add the fennel, bay and chilli and sauté for about 5 minutes then add the white wine and stock. Add the beans to the mixture and sprinkle in a pinch of saffron. Simmer for about 10 minutes and add the lemon and parsley and season.

For the smoky sauce:

  1. Mix all the ingredients together
  2. For the fish:
  3. Cut the halibut fillet into 4 if your fishmonger has not already done this. Season with salt and pepper.
  4. Drizzle olive oil onto a pan and sear the halibut for 3 – 4 minutes on each side till cooked.

For serving:

  1. Spoon the beans onto a plate, place a halibut fillet on top drizzle over the red pepper salsa and finish with a dollop of the aioli and a wedge of lemon.
  2. Serve with our rocket and artichoke salad and a glass of chilled white wine.