Italian Cockle Soup

Name: Italian Cockle Soup
Yield: For 4
Ingredients: 2 quarts cockles, fresh and very well washed; ¾ pint water; ¼ pint olive oil; 1 clove garlic, chopped fine; small handful parsley, chopped fine; 2-3 anchovy fillets, chopped; 1 tablespoon tomato purée diluted in ¼ pint water, or ¼ pint fresh tomato sauce; 1 tablespoon tomato purée diluted in ¼ pint water, or ¼ pint fresh tomato sauce; 1 tablespoon tomato purée diluted in ¼ pint water, or ¼ pint fresh tomato sauce; oregano; small glass white wine; 4 slices bread, fried crisp in olive oil at the last minute; 4 slices bread, fried crisp in olive oil at the last minute

Preparation info

For
4

Difficulty
Easy

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

2 quarts cockles, fresh and very well washed
¾ pint water
¼ pint

Fish course
Pescatarian
Soup

Method

Open the cockles by boiling fast, covered, in a large pan with ¾ pint water. Shake the pan a couple of times and remove the cockles when they have all opened. Strain the liquid scrupulously through a damp cloth, while you prepare the rest of the soup. In another large pan heat the oil, add garlic, parsley, anchovies and wine. Let it simmer five minutes, add the tomato purée, diluted, or tomato