Bean Ragout with Pulpo

Bean ragout with pulpo:

1. For the bean ragout, the beans must be soaked in water for 12 hours beforehand.
2. Put the oil in a saucepan and fry the onions until translucent. Chop the garlic and carrots into small pieces. Add tomato paste and beans and sauté. Deglaze with 200 ml vegetable stock. Season the beans with salt, pepper, chilli powder and paprika powder and let simmer covered over a low heat for 2-3 hours. Add water if necessary. Halfway through the cooking time, add a potato and the halved cherry tomatoes. Season to taste with salt and pepper.
3. Put the pulpo, garlic and bay leaves in a large saucepan, cover the pulpo with red wine. Bring this to a boil and then simmer on a medium flame for 2 hours.
4. Test if the pulpo is soft. It shouldn’t overcook. Then divide – the head can be eaten in its entirety, cut off the teeth in the middle of the testicles. Either place the pulpo on the bean ragout or cut it into small pieces and mix into the ragout.

Light tomato sauce:

1. For the tomato sauce, put all the ingredients except the egg white in a saucepan and simmer for 30 minutes. Then pass through a sieve.
2. Then mix the tomato sauce with the egg white and let rise with a few ice cubes over medium heat. Mix well.
3. Skim off the protein that has risen. Then let it pass through a cloth overnight. For a brighter result, the process can be repeated with the egg white.
4. Mix a roux before serving. Pour on the cold tomato stock. Stir regularly.
5. Finally, fill up with cream (3 parts tomato stock / 1 part cream). Season to taste with salt and pepper.

Red mullet:

1. Briefly fry the filleted red mullet in butter, salt and pepper in a pan on both sides. Add the sage.
2. Place the pan in the oven preheated to 120 degrees for about 10 minutes.
3. Serve the bean ragout with the pulpo, tomato sauce and red mullet.