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Cover bottom of a skillet with olive oil and sauté the onion with the bay leaf and peppercorns on high for a few minutes. Add the cuttlefish and then the tomato sauce after a few minutes; cover and reduce heat to low. Cook for an hour or so until the cuttlefish is very tender when pierced with a fork. Salt to taste.

Place the clams in a saucepan with some salt and just enough water to cover; cook on high just until most have opened. Set aside about ¾ cup of the broth and drain off the rest, and remove the clam from the shells, leaving only some shells intact. Discard any clams that have not opened. Rinse the beans well and set aside.

Clean the fish well, removing the head and the spine, as well as the tails and the insides. (Occasionally you will find the fish already cleaned at the market, just be sure it is fresh.) Once cleaned, place the fish in a dish and cover with vinegar. Leave, covered, in the refrigerator for at least six hours.

Hurta a la Gaditana - Sea Bream, Cádiz Style. Hurta is the red-banded sea bream, typical of the Cádiz coasts, but any large sea bream (such as gilthead or red bream) could be used instead.

Cut the fish into chunks. Put the water in a pan with the salt and bring to a boil. Add the potatoes, whole tomato and dried peppers. Cook, covered, until the potatoes are almost tender. In a mortar, blender or processor purée the garlic, oil, cumin, paprika, cayenne and saffron with the cooked and skinned tomato, peppers and a few pieces of the potato.

Baked sea bass with mussels and parsley beurre blanc. Kasper Nielsen will revolutionise the way you see Andalucia's finest ingredients. Baked sea bass with mussels and parsley beurre blanc.