Preparation

The day before, cook the beans and cloves in the usual way, taking care that there is at least 1 litre of cooking broth when cooked.

Soak the dried dogfish in lightly salted water for at least 6 hours. Cut into generous chunks.

Blanch the tomatoes, remove the skin and dice them. Dice the peppers without removing the seeds. Chop the onions and garlic cloves.

Put olive oil in the cataplana and sauté the bay leaf together with all the vegetables. Add the white wine. Bring to the boil again and add the dogfish.

Boil and adjust the seasoning. Add the beans and the desired amount of broth.

Check the salt and season with cumin and parsley. Close the cataplana and boil for approximately another 5 minutes.