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Cockles with Smoked Chilli Broth

Succulent cockles steamed in a rich, spicy broth of smoked habanero, wine, and tomato, finished with fresh parsley.

Gluten-FreeQuickSeafoodSpicyCockles

Estimated Nutrition

Per Serving Total
Calories 410.1 kcals 1640.4 kcals
Carbohydrates 25.6 grams 102.5 grams
Fat 26.3 grams 105.2 grams
Protein 13.2 grams 52.8 grams
Cook Time
15 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
150
ml
Passata
GrainsCereals
1
loaf
Bread
crusty, to serve
Liquids
250
ml
White Wine
NutsSeeds
4
clove
Garlic
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
bunch
Parsley
fresh, chopped
OilsFats
100
ml
Olive Oil
Seafood
900
g
Cockles
fresh, cleaned and drained
Vegetables
0.5
piece
Red Onion
chopped
1
piece
Habanero Chilli
dried, smoked, chopped

Steps

  • Heat the oil in a frying pan over medium heat.
  • Fry the onion and garlic for 5-6 minutes until softened and slightly browned.
  • Add the chilli, cockles, wine, and passata then season with salt and pepper.
  • Cover and steam the cockles for 4-5 minutes while shaking the pan occasionally.
  • Discard any cockles that have not opened after five minutes.
  • Stir in the fresh parsley and serve in bowls with crusty bread.