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CHICKPEA AND SHELLFISH STEW

This recipe is from Monika's book 'Brindisa: A True Taste of Spain' and has been adapted by Sophie Rushton-Smith from @THECORNERPLOT. It uses British grown sustainable cockles as a substitute for Monika's clams. For the best taste and results with this recipe, Sophie recommends using the best quality shellfish you can find!
CHICKPEA AND SHELLFISH STEW
READY IN

25 minutes

COOKING TIME

20 minutes

PREP TIME

5 minutes

SERVES

serves 4

ingredients

  • 800g of shellfish, for example, clams or cockles
  • A jar of Brindisa sofrito sauce
IN STOCK
  • A jar of Navarrico chickpeas
IN STOCK
  • 200ml or half a bottle of Fumet fish stock
IN STOCK
  • 1/2 teaspoon of sugar
  • 1 tablespoon finely chopped parsely

Method

1. Prepare the shellfish you have chosen for the stew well, wash and discard any shells that have broken etc.

2. Heat the Sofrito sauce in a pan and add a jar of chickpeas. Heat together for 2 minutes, until the mixture comes to a simmer.

3. Add the fumet rojo, there should be enough liquid for the chickpeas to begin to float. Taste the liquid and add the sugar if the sofrito tastes a little too acidic. 

4. Add the shellfish (clams, cockles etc.), bring to a vigorous boil, and put the lid on the pan for 1-2 minutes, just long enough for the shellfish to cook and release their juices. 

5. Take the pan from the heat, stir in the parsley, and add a twist of black pepper.

6. To serve, lift out the chickpeas and shellfish with a slotted spoon and put into small bowls, then cover them with a ladleful of the cooking liquid. Garnish with a sprinkling of parsley. 

Tags: Bean Recipes

ingredients

  • 800g of shellfish, for example, clams or cockles
  • A jar of Brindisa sofrito sauce
IN STOCK
  • A jar of Navarrico chickpeas
IN STOCK
  • 200ml or half a bottle of Fumet fish stock
IN STOCK
  • 1/2 teaspoon of sugar
  • 1 tablespoon finely chopped parsely

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