Shellfish Cassoulet with Mussels and Clams

Drain the soaked beans and rinse well. Dice the onion, fennel, carrots and celery, and slice the garlic. Crush the tomatoes by hand. Bloom the saffron in the warm water and set aside. Toss the breadcrumbs with the chopped parsley and 1 tbsp olive oil, season lightly, and set aside.

Cover the drained beans with cold water by 5cm in a large pot, bring to a boil, skim the foam, then reduce to a gentle simmer and cook for 45-55 minutes until just tender but still holding their shape, salting the water generously in the last 10 minutes. Drain, reserving 500ml of the bean cooking liquid.

Place the mussels and clams in a wide, lidded pan over high heat. Add the white wine, cover tightly and steam for 4-5 minutes until all the shells have opened - discard any that remain closed. Remove from the heat immediately so the shellfish don't overcook.

Strain the steaming liquor through a fine-mesh sieve lined with muslin and reserve. Pick the mussel and clam meat from their shells, reserving a dozen of each in the shell for presentation. Set all aside.

In a large ovenproof casserole or Dutch oven, warm the remaining olive oil over medium heat. Add the onion, fennel, carrots and celery and cook for 12-15 minutes, stirring occasionally, until fully softened and beginning to turn golden at the edges.

Add the garlic and tomato purée and cook for 2 minutes, stirring constantly, until the purée deepens in colour.

Add the crushed tomatoes, smoked paprika, saffron with its soaking water, orange peel strip and bouquet garni. Stir to combine and cook for 5 minutes until the tomato has reduced slightly.

Add the cooked beans, reserved shellfish steaming liquor and enough reserved bean cooking liquid to just cover the beans. Stir gently, bring to a simmer, and cook uncovered for 20 minutes, stirring occasionally, until the broth thickens and the beans absorb the aromatics. Remove and discard the bouquet garni and orange peel.

Preheat the oven to 200°C (180°C fan). Fold the picked shellfish meat gently into the bean mixture and tuck the reserved shell-on mussels and clams across the top. Dot with butter and season carefully - the shellfish liquor is already salty.

Scatter the herbed breadcrumb mixture in an even layer over the surface. Transfer to the oven and bake uncovered for 18-22 minutes until the crust is deep golden and crackling at the edges.

Remove from the oven and rest for 5 minutes. Scatter the reserved fennel fronds over the top and finish with a drizzle of olive oil before serving directly from the casserole.