Carp on a bed of zacusca, in the oven
Put the beans in a pot to boil with a pinch of salt.
After it boils, discard the water, put the beans in another hot water with a pinch of salt and bring it to a boil.
We throw the second water, then we put it in another water, still hot, and let it boil until the beans are well cooked.
We pull the pot off the heat, and then we strain it.
Half of the beans are chopped on the robot and the rest is left to grain.
While the beans are boiling, we take care of the vegetables ....... we clean them, wash them and then chop them one by one in the robot.
Put the oil in a saucepan (I used a cauldron) and then add the vegetables. Add a pinch of salt. Let it harden until the onion becomes glassy, the carrot and the kapia pepper soften and the sauce formed decreases. We have to stir all the time so as not to get caught.
When the vegetables are ready, add the broth, the chopped beans and the beans and the thyme. Season to taste with salt and pepper. Add a few bay leaves and peppercorns to the composition. From the moment it starts to boil, let it simmer for about 15 minutes.
While the zacusca is boiling, we take care of the fish.
I had a sea fish that I portioned and of which I used 6 pieces.
We make the following mixture ....... lemon juice, oil, rosemary and crushed garlic. With this mixture we grease each piece of fish separately.
Transfer the zacusca from the cauldron in a heat-resistant dish and place the fish pieces on top.
Bake for about 20-25 minutes until the zacusca drops and the fish is well done.