Cockles with smoked chilli broth
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4-6
From Something for the Weekend
Method
-
Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 5-6 minutes, or until softened and just starting to brown.
-
Add the dried chilli, the cockles, white wine, passata and season, to taste, with salt and freshly ground black pepper.
-
Cover the pan with a lid and steam the cockles for 4-5 minutes, shaking the pan occasionally, until all of the cockles have opened. Discard any cockles that have not opened after five minutes.
-
To serve, stir in the fresh parsley and spoon into bowls. Serve with crusty bread.
Ingredients
- 100ml/3½oz olive oil
- ½ red onion, chopped
- 4 garlic cloves
- 1 dried, smoked habanero chilli, chopped
- 900g/2lb fresh cockles, cleaned and drained (discard any cockles that remain open after cleaning)
- 250ml/9fl oz white wine
- 150ml/5fl oz passata
- salt and freshly ground black pepper
- bunch fresh parsley, chopped
- crusty bread, to serve
This link may stop to work if/when the BBC removes the recipes