Preparation | Cooking | Start to finish |
---|---|---|
1 hour 34 min. | 43 min. | 2 hours 17 min. |
1 | Peel and dice 2 carrots. Peel and rinse 2 potatoes. Dice small and rinse once more. | ![]() |
2 | Prepare 200 g green cabbage and shred finely. Prepare 1 leek. | ![]() |
3 | Bring the vegetable stock to the boil. | ![]() |
4 | Tip in the carrots and cook until just tender but still with a bit of "bite" (not overcooked). | ![]() |
5 | Remove them from the stock, cool under running water to stop them cooking any further and drain. Set aside. | ![]() |
6 | Cook the cabbage then the potatoes in the same way. | ![]() |
7 | Discard half the stock and reduce the rest by 3/4 over medium heat. | ![]() |
8 | Prepare 400 g cockles. Cut the fish into large chunks. | ![]() |
9 | Pour 4 tablespoons olive oil into a large saucepan (preferably non-stick) on high heat. When good and hot, add the chunks of fish and fry quickly to brown them all over. Set aside. | ![]() |
10 | Tip the cockles into the same pan and sauté for 2 minutes. Set aside. | ![]() |
11 | Pour the reduced stock into the pan (there should only be 5 or 6 tablespoonsful left) and use this to deglaze the bottom. | ![]() |
12 | Add 250 ml cream and 3 pinches saffron. Turn down the heat and leave to reduce gently. When the saffron cream has reduced, checking the seasoning. | ![]() |
13 | Add all the vegetables to the pan... | ![]() |
14 | ...then the cockles and fish. | ![]() |
15 | Stir gently and leave to heat through for a couple of minutes. Check the seasoning again before serving. | ![]() |