Beans stewed with clams and prawns (Alubias con almejas y
gambas)

Ingredients for 4 servings: 11 oz. of white beans, soaked in
water from the night before; 1 large onion, cut into julienne; 1
carrot and 1 leek stalk, both cut into half-moon slices; 2
tomatoes, cut into quarters; 3-4 oz. of prawns, peeled; 2-3
clams, soaked in salted water from the previous night to
eliminate any remaining sand; 1 l of fish stock.
Preparation: Cook the beans with some salt until they're soft,
remove from the heat, sieve and set aside on a warm place.
Sauté the veggies until they soften; add the fish stock, simmer
for some min, mix with the hand blender and strain through a
china cap (this can be done the previous day).
Sauté the prawns, and put the clams in a small pot with a little
bit of hot fish stock and wait until the clams open. And finally,
mix the beans with the veggies cooked in the fish stock, the
clams and the small amount of stock used to cook them until
open. Canned white beans can also be used; discard though the
cooking liquid and rinse the beans with abundant water.