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Cod with cockles
- Serves
4
- Difficulty
Medium
Published 1999
Be sure your cockles come from a good source, otherwise they will be very sandy. Once sand is in the shells, it is very hard to get it out. I suggest this be served in soup plates so that you can enjoy all the lovely cockle juices as a broth, although you can serve on plates and spoon over - only a little of the juice if you prefer.
Ingredients
1 kg 4 2 cm
Method
Put the cockles in a basin of cold water and leave to purge for a day, stirring every few hours. This will help to clean out any sand from the shells.
Season the cod steaks. Heat a film of sunflower oil in a wide, heavy-based pan. P
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