Red Gurnard with Sea Spinach, Steamed Cockles and Brown Shrimps

Preparation info
  • Serves


    • Difficulty


Appears in
British Seasonal Food

By Mark Hix

Published 2008

  • About

Fresh cockles can be as good as any clams, but they do have a tendency to be gritty so before using them, you need to wash them very thoroughly.


  • 250-300 g fresh cockles
  • 2 red gurnard, each about 800 g-1


To clean the cockles properly, leave them under cold running water for about 15 minutes, agitating them every so often to get rid of any sand. Check over the gurnard fillets for pin bones, removing any you find with tweezers.

Put the shallots in a pan with the white wine and bring to the boil. Add the cockles and parsley, season lightly and cover with a tight-fitting lid. Cook over a hi