How to Make Classic Bouillabaisse — The Legendary Fish Soup of Marseille

Bouillabaisse is a vibrant, aromatic fish stew from the sun-soaked port city of Marseille, France. Packed with fresh fish, shellfish, vegetables, and scented with saffron and Provençal herbs, this dish is a celebration of the Mediterranean and a cornerstone of French coastal cuisine. Served with crusty bread and a garlicky rouille, bouillabaisse is both rustic and refined—a true taste of the sea.

The Origins of Bouillabaisse

Bouillabaisse traces its roots to the fishermen of Marseille, who, as far back as the 17th century, would use the unsellable, bony rockfish left over from their catch to create a hearty stew for their families. The name “bouillabaisse” comes from the Provençal words bolhir (“to boil”) and abaissar (“to reduce heat”), describing the method of boiling the broth and then simmering the fish. Over time, the dish evolved from humble beginnings into a celebrated specialty, now protected by an official charter in Marseille that specifies the types of fish and preparation methods considered authentic.

Traditional bouillabaisse must include several types of Mediterranean fish—such as rascasse (scorpionfish), sea robin, and conger eel—plus shellfish, potatoes, tomatoes, fennel, saffron, and olive oil. What sets bouillabaisse apart from other fish soups is not just the variety of fish, but also the use of Provençal herbs, the addition of saffron, and the ritual of serving the broth and fish separately, accompanied by rouille (a garlicky, saffron mayonnaise) and grilled bread.

Ingredients for a Classic Bouillabaisse

For the soup:

2 lbs (900 g) mixed firm white fish (cod, monkfish, sea bass, or traditional Mediterranean rockfish)

1 lb (450 g) shellfish (mussels, clams, shrimp, or crab)

1 onion, chopped

1 leek, white part only, sliced

1 fennel bulb, sliced

4 cloves garlic, minced

4 ripe tomatoes, chopped

2 potatoes, peeled and diced

1 orange peel strip

1 pinch saffron threads

1 bay leaf

1–2 sprigs fresh thyme

1/2 cup dry white wine (optional)

6 cups fish stock or water

1/4 cup extra virgin olive oil

Salt and pepper

For the rouille:

1 egg yolk

2–3 garlic cloves

1/2 cup olive oil

1 tsp Dijon mustard

1 pinch saffron threads

1 small boiled potato or breadcrumbs (for thickening)

Salt, cayenne pepper, and lemon juice to taste

To serve:

Crusty French bread or baguette, sliced and toasted

Step-by-Step: How to Make Bouillabaisse

1. Make the Broth:

Heat olive oil in a large pot. Sauté the onion, leek, fennel, and garlic until soft. Add tomatoes, potatoes, orange peel, saffron, bay leaf, thyme, and white wine (if using). Pour in the fish stock or water and bring to a boil. Simmer for 20–30 minutes to develop flavor.

2. Add the Fish and Shellfish:

Add the firmest fish pieces first, then softer fish and shellfish a few minutes later, so everything cooks perfectly. Simmer gently until the seafood is just cooked and the mussels or clams have opened (discard any that remain closed).

3. Prepare the Rouille:

Blend the garlic, egg yolk, mustard, saffron, and potato or breadcrumbs. Slowly drizzle in olive oil while blending to form a thick, creamy sauce. Season with salt, cayenne, and lemon juice.

4. Serve:

Traditionally, the broth is served first in bowls with slices of toasted bread spread with rouille. The fish and shellfish are served separately on a platter, but you can also serve everything together in deep bowls, topped with more rouille and extra bread.

Why Bouillabaisse Is Special

Bouillabaisse is more than just a soup—it’s a ritual, a symbol of Marseille’s seafaring spirit, and a showcase for the bounty of the Mediterranean. Its origins as a humble fisherman’s meal and its transformation into a celebrated French classic reflect the evolution of French cuisine itself. Today, bouillabaisse is enjoyed in homes and restaurants around the world, but nowhere does it taste quite as magical as on the Marseille waterfront.

How to Make Classic Cassoulet — The Legendary French Bean Stew

Cassoulet is a rich, hearty casserole from the southwest of France, celebrated for its slow-cooked blend of white beans, sausage, duck or pork, and aromatic vegetables. This dish is the ultimate comfort food, perfect for cold weather and for sharing with friends and family.

The Origins of Cassoulet

Cassoulet originated in the town of Castelnaudary, in the Aude department of the Occitanie region in southern France. According to legend, the dish was invented in 1355 during the Hundred Years’ War, when the town was under siege. The townspeople pooled their remaining ingredients—beans, preserved meats, and whatever else they could find—to create a nourishing stew that helped them endure the siege. The name "cassoulet" comes from the cassole, a traditional earthenware pot used for slow-cooking the dish.

Originally considered a peasant meal, cassoulet evolved over centuries and became a staple of French cuisine, eventually making its way into Parisian bistros in the 19th century. Today, it is closely associated with the towns of Castelnaudary, Toulouse, and Carcassonne, each with its own variation.

Traditional Ingredients

White beans (haricot beans or cannellini beans)

Duck confit (or sometimes chicken)

Pork (shoulder, belly, or ham hock)

Pork sausage (such as Toulouse sausage)

Bacon or pancetta

Aromatic vegetables: onion, carrot, celery, garlic

Fresh herbs: thyme, bay leaf, parsley

Tomatoes (optional, for sweetness and color)

Bread crumbs (for a crispy topping, though not always traditional)

Goose or duck fat (for richness)

Salt and black pepper

Step-by-Step: How to Make Cassoulet

Prepare the Beans:

Soak dried white beans overnight in cold water. Drain, then simmer them in fresh water with a bouquet garni (thyme, bay leaf, parsley) until just tender.

Cook the Meats:

Brown bacon or pancetta in a large Dutch oven or casserole dish. Remove and set aside.

Brown pork shoulder or ham hock pieces in the rendered fat, then remove.

Sear the duck legs or confit until the skin is crisp. Brown the sausages as well.

Sauté the Vegetables:

In the same pot, sauté chopped onions, carrots, celery, and garlic until soft and aromatic.

Build the Stew:

Return the meats to the pot. Add the beans, cooked vegetables, and enough chicken broth or water to cover. Layer the meats and beans, alternating for even flavor. Add tomatoes if using, and season with salt, pepper, and herbs.

Slow Cook:

Cover and cook the cassoulet gently in the oven at a low temperature (about 250–300°F / 120–150°C) for several hours. This slow cooking allows the beans to absorb all the flavors and the meats to become meltingly tender.

Add the Topping:

Traditionally, cassoulet is finished with a crust of bread crumbs and a drizzle of duck or goose fat. Bake uncovered for the final hour, breaking the crust a few times to let the juices bubble up. The result should be a creamy, rich stew with a golden, crisp topping.

Serve:

Spoon the cassoulet into bowls, making sure each serving has a bit of each meat and plenty of beans. Enjoy with a simple green salad and crusty French bread.

Why Cassoulet Is Special

Cassoulet is more than just a stew—it’s a symbol of French rustic tradition and communal spirit. Its slow-cooked flavors and hearty ingredients tell the story of a region and its people, making it a dish to savor and share. Whether you follow the classic Castelnaudary method or put your own spin on it, cassoulet is a true celebration of comfort food at its finest.

How to Make Classic Salmorejo — And the Origins of This Andalusian Favorite

Salmorejo is a creamy, chilled tomato soup that stands out as one of Andalusia’s most iconic dishes. Rich, refreshing, and deeply satisfying, it’s a staple of summer tables in southern Spain, especially in the city of Córdoba. With just a handful of simple ingredients, salmorejo delivers bold flavor and silky texture, making it a must-try for anyone interested in authentic Spanish cuisine.

The Origins of Salmorejo

Salmorejo traces its roots to Córdoba, in the Andalusia region of southern Spain. Its history dates back to the time of the Romans, when people would blend bread, garlic, vinegar, and olive oil into a simple meal. The arrival of tomatoes from the Americas in the 16th century transformed the dish into the vibrant soup we know today. Traditionally, salmorejo was a humble way to use up stale bread and local produce, but over time it became a beloved classic enjoyed by all walks of life. Today, it’s served cold, often topped with chopped hard-boiled eggs and diced jamón (cured Spanish ham), and is a symbol of Andalusian culinary heritage.

Ingredients

To make authentic salmorejo (serves 4):

2 lbs (900 g) ripe tomatoes

5–7 oz (150–200 g) day-old white bread, crust removed

1 clove garlic

1/3–1/2 cup extra virgin olive oil

1–2 tbsp sherry vinegar (or red wine vinegar)

Salt to taste

2 hard-boiled eggs, chopped (for garnish)

2–3 oz (50–75 g) jamón serrano or prosciutto, diced (for garnish)

Instructions

Prepare the Tomatoes:

Wash and core the tomatoes. For a smoother soup, you can peel them by blanching in boiling water for 30 seconds, then transferring to ice water. Roughly chop.

Soak the Bread:

Tear the bread into pieces and soak in a bit of water until soft. Squeeze out excess water.

Blend:

In a blender, combine tomatoes, soaked bread, garlic, olive oil, vinegar, and a pinch of salt. Blend on high speed until very smooth and creamy. The soup should be thick, almost like yogurt.

Adjust and Chill:

Taste and adjust salt and vinegar. If needed, add a little cold water to reach your preferred consistency. Chill in the fridge for at least 1 hour.

Serve:

Pour the soup into bowls. Top each serving with chopped hard-boiled egg and diced jamón. Finish with a drizzle of olive oil.

Tips for the Best Salmorejo

Use the ripest, juiciest tomatoes you can find for maximum flavor.

Good-quality extra virgin olive oil is essential for authentic taste and texture.

The bread should be white and a day or two old for the perfect creamy body.

Always serve salmorejo well chilled—it’s meant to be refreshing on hot days.

Why Salmorejo Is Special

Salmorejo is more than just a soup; it’s a celebration of Andalusia’s agricultural bounty and culinary ingenuity. Its creamy texture and rich flavor come from simple, honest ingredients, and its history reflects centuries of Spanish tradition and adaptation. Whether served as a starter or a light meal, salmorejo is a delicious way to experience the spirit of southern Spain.

How to Make Classic Tuna Stuffed Eggs (Huevos Rellenos de Atún)

Tuna stuffed eggs, known in Spanish as huevos rellenos de atún, are a beloved appetizer and party dish throughout Spain and many Mediterranean countries. These creamy, savory bites are quick to prepare, full of flavor, and perfect for any occasion—from family gatherings to summer picnics.

What Are Tuna Stuffed Eggs?

Tuna stuffed eggs are hard-boiled eggs, halved and filled with a creamy mixture of tuna, mayonnaise, and seasonings. The dish is a staple of Spanish home cooking and tapas bars, often garnished with olives, parsley, or a sprinkle of paprika. Their popularity comes from their simplicity, versatility, and the fact that they can be made ahead and served cold—a real bonus for entertaining.

Ingredients

6 large eggs

1 can (about 5–7 oz) tuna in olive oil or water, drained

4–5 tablespoons mayonnaise

8–10 green olives, chopped (optional, traditional in Spain)

1 teaspoon Dijon or yellow mustard (optional)

1 tablespoon finely chopped red onion or celery (optional for crunch)

Salt and black pepper, to taste

Smoked or sweet paprika, for garnish

Fresh parsley, for garnish

Instructions

Boil the Eggs:

Place the eggs in a pot and cover with cold water. Bring to a boil, then reduce to a simmer and cook for 10–12 minutes. Transfer eggs to a bowl of cold water and let cool completely.

Peel and Halve:

Peel the eggs and slice them in half lengthwise. Carefully scoop out the yolks and place them in a bowl.

Make the Filling:

Mash the yolks with a fork. Add the drained tuna, mayonnaise, mustard, onion/celery (if using), and chopped olives. Mix well until creamy. Season with salt and pepper to taste.

Stuff the Eggs:

Fill each egg white half with a generous spoonful of the tuna mixture. You can use a spoon or pipe the filling for a neater look.

Garnish and Chill:

Sprinkle the tops with paprika and garnish with chopped parsley or extra olives. Chill in the fridge for at least 30 minutes before serving for best flavor.

Tips for the Best Tuna Stuffed Eggs

Use good-quality tuna and mayonnaise for the creamiest, most flavorful filling.

For a lighter version, swap some mayo for Greek yogurt or sour cream.

Add a splash of vinegar or lemon juice for extra brightness.

These eggs can be made a day ahead—just keep them covered in the fridge.

Why Are Tuna Stuffed Eggs So Popular?

Tuna stuffed eggs are a classic in Spanish and Mediterranean cuisine because they’re easy, affordable, and endlessly adaptable. They’re a go-to dish for holidays, potlucks, and tapas spreads, and they never fail to disappear fast!

How to Make Classic French Onion Soup — And the Origins of This Timeless Dish

French onion soup is a classic comfort food known for its rich, savory broth, sweet caramelized onions, and a bubbling crown of melted cheese atop toasted bread. While it’s now a staple in French restaurants and home kitchens worldwide, its roots are humble and steeped in centuries of history.

The Origins of French Onion Soup

French onion soup traces its origins back to ancient times, with versions of onion soup enjoyed as far back as the Roman Empire. Onions were cheap, plentiful, and easy to store, making them a staple for the poor across Europe. The modern version as we know it today—made with caramelized onions, beef broth, and gratinéed with cheese—emerged in Paris in the 18th century. It became popular in the bustling markets of Les Halles, where it was served as a restorative meal for workers and late-night revelers alike. Over time, the soup’s reputation grew, and it became a beloved dish throughout France and beyond.

Ingredients for Classic French Onion Soup

4 large yellow or sweet onions, thinly sliced

3 tablespoons unsalted butter

1 tablespoon olive oil

1 teaspoon sugar

2 cloves garlic, minced

1 cup dry white or red wine (optional)

8 cups beef broth

2–3 sprigs fresh thyme (or 1 teaspoon dried thyme)

1–2 bay leaves

Salt and black pepper to taste

1 baguette, sliced

2 cups grated Gruyère cheese (or Comté/Swiss cheese)

Optional: Worcestershire sauce, sherry, or balsamic vinegar for extra depth

Step-by-Step: How to Make French Onion Soup

Caramelize the Onions:

In a large heavy-bottomed pot, melt butter with olive oil over medium-low heat. Add the sliced onions and sugar, stirring occasionally. Cook gently for 40–60 minutes, until the onions are deep golden brown and caramelized—this step is key for the soup’s signature sweetness and depth.

Deglaze the Pot:

Add the garlic and cook for a minute. Pour in the wine (if using), scraping up the browned bits from the bottom of the pot. Simmer until the wine is mostly reduced.

Build the Broth:

Add the beef broth, thyme, bay leaves, and a splash of Worcestershire sauce or sherry if desired. Bring to a boil, then reduce heat and simmer uncovered for 30–60 minutes to develop flavor. Season with salt and pepper.

Prepare the Bread:

While the soup simmers, toast the baguette slices until golden. For extra flavor, rub them with a cut clove of garlic.

Assemble and Broil:

Ladle the soup into oven-safe bowls. Top each with toasted bread and a generous handful of grated Gruyère cheese. Place the bowls under a broiler until the cheese is melted, bubbly, and golden brown.

Serve:

Carefully remove from the oven and serve hot, garnished with extra thyme if desired.

Why French Onion Soup Endures

French onion soup’s enduring popularity comes from its perfect balance of sweet, savory, and umami flavors, combined with the irresistible texture of gooey cheese and crisp bread. From its humble beginnings as peasant food to its place as a French culinary icon, this soup proves that simple ingredients, when treated with care and patience, can create something truly extraordinary.

How to Make Asturian Picatostes — A Traditional Sweet from Northern Spain

Asturian picatostes are a beloved traditional treat from the region of Asturias in northern Spain. Often enjoyed during Carnival and Holy Week, these sweet, golden bites are closely related to the Spanish “torrija,” but with their own local twist. Picatostes are the perfect example of how simple, humble ingredients can be transformed into something truly delicious.

What Are Asturian Picatostes?

Picatostes are slices of day-old bread soaked in milk (sometimes also in wine), dipped in egg, and fried until crisp on the outside and creamy inside. Once fried, they’re generously sprinkled with sugar and sometimes cinnamon. Their name comes from the word “pica,” referring to the crispy texture that makes them irresistible. Traditionally, picatostes were a way to use up leftover bread and provide a hearty, energy-rich snack during times of fasting, like Lent.

Ingredients

1 loaf of day-old rustic white bread

1 liter (about 4 cups) whole milk

6 tablespoons sugar (plus extra for dusting)

1 stick cinnamon

Lemon peel (from 1 lemon)

40 grams (about 3 tablespoons) butter

3 eggs

Sunflower oil or light olive oil for frying

Optional: a splash of white wine or anise, ground cinnamon for dusting

Step-by-Step Instructions

Infuse the Milk:

In a saucepan, combine the milk, sugar, cinnamon stick, lemon peel, and butter. Heat gently, stirring occasionally, until the milk is aromatic and slightly creamy. Remove from heat and let it cool a bit.

Prepare the Bread:

Cut the bread into slices about 1 inch (2–3 cm) thick. Arrange them in a single layer in a large dish.

Soak the Bread:

Pour the warm milk mixture over the bread slices, making sure they’re well soaked. Let them absorb the milk—turning them if needed—until soft but not falling apart.

Dip in Egg:

Beat the eggs in a bowl. Carefully dip each soaked bread slice into the beaten egg, coating both sides. Handle gently, as the bread will be very soft.

Fry:

Heat the oil in a frying pan over medium heat. Fry the slices until golden brown on both sides, being careful not to overcrowd the pan. Drain on paper towels.

Finish:

While still warm, sprinkle the picatostes generously with sugar and, if you like, a little ground cinnamon. Some versions add a drizzle of wine syrup or simply serve with a bit of the infused milk.

Tips for Perfect Picatostes

Use sturdy, rustic bread that won’t fall apart when soaked.

Don’t rush the soaking step—let the bread absorb as much milk as possible for a creamy center.

Fry in batches and control the oil temperature to avoid burning.

The Tradition Behind the Treat

Picatostes are a true taste of Asturias’s rural past, born out of the need to make the most of simple ingredients. They’re especially popular between Carnival and Easter, but you’ll find them year-round in local bakeries and homes. Crispy on the outside, soft and custardy inside, Asturian picatostes are a must-try for anyone who loves traditional Spanish desserts.

Enjoy them with a cup of coffee or hot chocolate, and experience a bite of Asturian heritage!

How to Make the Best Gazpacho — And the Story Behind Spain’s Iconic Cold Soup

Gazpacho is one of Spain’s most refreshing and beloved dishes, especially during the hot summer months. This chilled soup, made from raw blended vegetables, is a staple in Spanish homes and restaurants and has roots that go deep into the country’s history—especially in the southern region of Andalusia.

Where Is Gazpacho From?

Gazpacho originated in Andalusia, the sun-soaked region of southern Spain. The dish was originally a humble meal for peasants and day laborers who needed something cool and hydrating to get through the intense summer heat. Early versions date back to at least the 8th century, long before tomatoes arrived from the Americas. The original recipe was a blend of stale bread, olive oil, garlic, vinegar, salt, and water—simple ingredients that were always at hand. Once tomatoes and peppers were introduced in the 16th century, they became essential to the modern gazpacho we know today, giving it its signature red color and vibrant flavor.

Today, gazpacho is closely linked to Andalusia, particularly cities like Seville and Córdoba, and is enjoyed all over Spain and Portugal, especially in summer.

What Makes an Authentic Gazpacho?

The beauty of gazpacho lies in its simplicity and the quality of its ingredients. The classic Andalusian version uses:

Ripe tomatoes (the juicier, the better)

Green pepper (Cubanelle or Italian pepper preferred)

Cucumber

Onion (optional)

Garlic

Good-quality extra virgin olive oil

Sherry vinegar (or red wine vinegar)

Salt

Stale bread (optional, for a thicker texture)

Cold water (to adjust consistency)

Some recipes add or skip ingredients like onion, bread, or cucumber, depending on family tradition and regional tastes.

Step-by-Step: How to Make Traditional Gazpacho

Ingredients (serves 4):

2 lbs (900 g) ripe tomatoes

1 small green pepper

1 small cucumber

1 clove garlic

1/4 cup (60 ml) extra virgin olive oil

1–2 tbsp sherry vinegar (or red wine vinegar)

1 thick slice stale white bread (optional)

Salt to taste

Cold water as needed

Instructions:

Prep the Veggies: Wash and roughly chop the tomatoes, pepper, and cucumber. Peel the garlic and remove the core (to avoid bitterness). If using, soak the bread in water and squeeze out excess.

Blend: Place all the vegetables, garlic, soaked bread (if using), vinegar, and salt in a blender. Blend until very smooth. With the blender running, slowly drizzle in the olive oil to emulsify.

Adjust Consistency: If the gazpacho is too thick, add cold water a little at a time until you reach your desired texture.

Strain (Optional): For an extra smooth soup, strain the mixture through a fine sieve to remove skins and seeds.

Chill: Refrigerate for at least 1–2 hours. Gazpacho is best served very cold.

Serve: Pour into bowls or glasses. Garnish with diced veggies, croutons, or a drizzle of olive oil if desired.

Why Gazpacho Is So Special

Gazpacho is more than just a soup—it’s a celebration of Spain’s rich agricultural heritage and a testament to the creativity of its people. It’s packed with vitamins, minerals, and hydration, making it as healthy as it is delicious. Over the centuries, gazpacho has evolved, with modern versions including everything from watermelon to avocados, but the classic Andalusian recipe remains the gold standard.

So, the next time you need to beat the heat, try making authentic gazpacho at home. It’s quick, easy, and brings a taste of southern Spain to your table!

How to Make the Best Spanish Tortilla de Patata (Potato Omelette) and Its Fascinating Origins

The Spanish tortilla de patata, also known as Spanish omelette, is a simple yet iconic dish that captures the heart of Spanish cuisine. Made with just potatoes, eggs, olive oil, and often onion, this recipe is a staple in Spanish homes, tapas bars, and picnics. But where does this beloved dish come from, and how can you make it perfectly at home?

The Origins of Tortilla de Patata

The history of the tortilla de patata is as rich as its flavor. Most food historians agree that the dish originated in Spain in the late 18th or early 19th century, with strong evidence pointing to the town of Villanueva de la Serena in Extremadura as its birthplace. Historical documents from 1798 describe the combination of potatoes and eggs as a way to create a nutritious, affordable meal during times of scarcity.

Another popular legend credits its invention to a peasant woman in Navarra during the First Carlist War (1833–1840), who improvised the dish for General Tomás de Zumalacárregui. While this story is charming, it’s more folklore than fact. What’s certain is that the tortilla de patata quickly spread throughout Spain, becoming a symbol of Spanish culinary tradition and a dish that unites people across regions.

Ingredients for an Authentic Spanish Tortilla

2 lbs (900 g) waxy potatoes (like Yukon Gold or red potatoes)

1 large onion (optional, but traditional in many regions)

8 large eggs

1¼ teaspoons fine sea salt

1½ cups (360 ml) extra-virgin olive oil

Step-by-Step: How to Make the Best Tortilla de Patata

Prepare the Potatoes and Onion:

Peel the potatoes and cut them into thin, even slices (about 1/8–1/4 inch thick). Slice the onion thinly if using.

Cook the Potatoes and Onion:

Heat the olive oil in a large non-stick skillet over medium heat. Add the potatoes and onion, ensuring they are mostly submerged in oil. Cook gently for 15–20 minutes, stirring occasionally, until the potatoes are tender but not browned.

Drain and Mix with Eggs:

Drain the potatoes and onion in a colander, reserving some of the oil for later. In a large bowl, beat the eggs with salt. Gently fold the warm potatoes and onion into the eggs, letting the mixture rest for 5–10 minutes so the flavors meld.

Cook the Tortilla:

Heat a couple of tablespoons of the reserved oil in the skillet over medium-high heat. Pour in the potato-egg mixture, smoothing the top. Cook for 5–6 minutes until the edges set and the bottom is golden.

Flip and Finish:

Place a large plate over the skillet and carefully flip the tortilla onto the plate. Slide it back into the pan to cook the other side for 3–4 minutes, until just set but still moist in the center.

Serve:

Slide the finished tortilla onto a plate. Let it cool slightly before slicing. Tortilla de patata can be enjoyed warm, at room temperature, or cold—perfect for any meal or as a tapa with crusty bread and salad.

Tips for the Perfect Tortilla

Use waxy potatoes for the best texture.

Don’t rush the cooking—gentle heat yields tender potatoes and a creamy interior.

The “onion or no onion” debate is up to you; both versions are authentic.

Practice your flipping technique—it gets easier with experience!

Why This Dish Is So Loved

Tortilla de patata is more than just a recipe; it’s a piece of Spanish history. Its humble origins and adaptability have made it a favorite for generations. Whether served at a family table or in a bustling tapas bar, this omelette brings people together with its comforting flavors and timeless appeal.

How to Make the Best Fabada Asturiana: Spain’s Iconic Bean Stew

Fabada Asturiana is a legendary bean stew from the northern region of Asturias, Spain. This dish is a true symbol of Asturian cuisine and one of the most celebrated comfort foods in the country. Rich, hearty, and perfect for cold days, fabada brings family and friends together around the table.

Where Does Fabada Asturiana Come From?

Fabada Asturiana hails from Asturias, a lush and mountainous region on Spain’s northern coast. The dish dates back to at least the 16th century, when beans (fabes) became a staple crop in the area. Traditionally, fabada was a humble meal, made with locally grown beans and leftover cured meats from the annual pig slaughter. Over time, it evolved into a dish enjoyed by all social classes and is now considered one of Spain’s top ten most iconic recipes.

The secret to authentic fabada lies in the use of fabes de la Granja, a large, buttery white bean unique to Asturias, and a selection of cured meats known as compango: chorizo, morcilla (blood sausage), and pork belly or shoulder.

Ingredients

To make a classic Fabada Asturiana for 4–6 people, you’ll need:

1 lb (500 g) dried fabes de la Granja (or other large white beans)

2 Spanish chorizo sausages

2 morcilla (Spanish blood sausages)

7 oz (200 g) pancetta or cured pork belly

1 onion, peeled

2 cloves garlic

2 bay leaves

1 tsp sweet Spanish paprika (pimentón)

A pinch of saffron threads (optional, but traditional)

Salt to taste

Olive oil

Step-by-Step Instructions

1. Soak the Beans:

The night before, soak the beans in plenty of cold water. This softens them and reduces cooking time.

2. Start the Stew:

Drain and rinse the beans. Place them in a large pot and cover with fresh cold water. Add the chorizo, morcilla, pancetta, onion, garlic, and bay leaves. Drizzle in a bit of olive oil.

3. Simmer Slowly:

Bring the pot to a gentle boil, skimming off any foam that rises. Lower the heat and let it simmer very gently for 2–2.5 hours. Add a little cold water every 15–20 minutes to keep the beans covered and ensure they cook evenly.

4. Add Seasoning:

After about 1.5 hours, add the paprika and saffron. Salt should be added only when the beans are tender, as adding it too early can toughen them.

5. Rest and Serve:

Once the beans are creamy and the meats are tender, remove from the heat and let the fabada rest for 15–30 minutes. Discard the onion and garlic. Slice the sausages and pork, and serve the stew piping hot, ideally with crusty bread and Asturian cider or red wine.

Pro Tips for Perfect Fabada

Use the best beans you can find—the creamier, the better.

Don’t rush the process: gentle simmering is key for tender beans and rich flavor.

Prepare a day ahead: like many stews, fabada tastes even better the next day as the flavors meld.

Let it rest before serving so the broth thickens and the flavors develop.

Why Fabada Asturiana Is Special

Fabada Asturiana is more than just a meal—it’s a celebration of Asturias’ rich agricultural heritage and a dish that brings people together. With its robust flavors and comforting texture, it’s no wonder fabada has become a favorite across Spain and in Spanish restaurants worldwide.

So, roll up your sleeves, gather your ingredients, and experience a true taste of northern Spain in your own kitchen!