Preparation

For the shiitake broth

Peel the onions, carrots and daikon. Cut the fennel and celery into equal size pieces. Wipe the shiitake mushrooms well and set aside.

In a deep pan, add a drizzle of olive oil and then start by adding the onions and fennel. Sweat over a low heat, but do not allow to brown.

Then add the carrots, daikon, celery and garlic cloves. Shake the pan two or three times so that the ingredients absorb the heat and begin to colour. Finally, add the shiitake mushrooms, folding them together with the remaining ingredients.

Add the pepper, juniper and bay leaf. Add water and when it is boiling, cook over a low heat for 1 hour 15 minutes.

After removing from the heat, add the sprigs of parsley and leave to absorb the flavour for 15 minutes. Then pass the broth through a fine sieve and set aside.

For the cowpea and shiitake mushrooms stew

Place the cowpeas and dried chanterelles in a container. Cover with water and leave to soak for 12 hours. The amount of water should be sufficient so that the beans remain covered after soaking.

Drain well and set aside. In a cataplana over a low heat, add the spring onions, fennel, celery and finely chopped garlic cloves.

Sweat for about 2 minutes and then add the cowpeas. Cover with the shiitake mushroom broth, add a pinch of salt and close the cataplana.

Leave to cook for approximately 1 hour. After half an hour, check the salt and add a little more broth if necessary.

When the beans are cooked, turn off the heat and add the chopped parsley and daikon radish cut into small regular pieces. Set aside.

Put the shiitake and shimeji mushrooms in a separate small saucepan and cover with 100 ml of soy sauce and 500 ml of shiitake broth. Bring to the boil and cook over a medium-high heat to stew the mushrooms and at the same time reduce the liquid to one-third of the initial amount.

Once the liquid has reduced, the mushrooms are almost ready. Now add this mixture to the cataplana and bring it to a light boil.

Wash the wakame and royal kombu seaweed to remove excess salt from the brine.

Chop part of the amount and add to the mixture. The quantity will depend on the desired seaweed flavour. Reserve the rest for finishing.

Cut the purple radish into rounds and set aside in a container of iced water.

Select some oysterplant, sea fennel, samphire and mizuna leaves and radish sprouts, and put them on top of the cataplana in order to create a contrast between the very fresh, raw and iodinated flavours with the deeper and earthier flavours of the stew.