Cream of Fava Beans and Chicory with Salt Cod

Method

1. Soak the dried shelled fava beans in water for about 12 hours, then drain and rinse.
2. Place the soaked fava beans in a small pot with fresh water, a bay leaf, and a whole garlic clove (still in its skin). Add a peeled potato. Bring to a boil and cook for about one hour until the beans and potato are very soft.
3. Remove the bay leaf and garlic clove. Using a whisk, mash the beans and potato into a creamy purée while gradually adding a generous amount of Puglian extra virgin olive oil. Set aside.
4. Bring a large pot of salted water to a rolling boil. Add the chicory and cook until tender, then drain. Reserve some cooking water if needed.
5. In a frying pan, place the salt cod fillet with its skin side up. Add a drizzle of extra virgin olive oil and one whole garlic clove, then pour in enough water to almost cover the fish. Cook gently without browning until the fish flakes easily, about 10–15 minutes.
6. Once the fish is cooked, remove it from the pan and let it drain briefly on a paper towel.
7. To serve, arrange a bed of boiled chicory on a plate. Spoon the fava bean cream alongside. Place the salt cod fillet on top. Drizzle with extra virgin olive oil and finish with a pinch of black pepper and a few fresh bay leaves if desired.