Monsieur Furlan’s ‘Minestrone de Coquillages’

Name: Monsieur Furlan’s ‘Minestrone de Coquillages’ (Shellfish Minestrone)
Ingredients: 4 oz / 110 g raw queen scallops, shelled; 4 oz / 110 g green beans, topped and tailed and cut into ½ in / 1 cm pieces; 4 oz / 110 g fresh cockles or venus clams, steamed and shelled; 4 oz / 110 g fresh cockles or venus clams, steamed and shelled; handful of basil, chopped; 8 oz / 230 g fresh mussels, steamed and shelled; freshly ground black pepper; salt; 2 carrots, peeled and thinly sliced; 1 onion, peeled and thinly sliced; 2 pt / 1.15 l fish, vegetable or light chicken stock; 1 leek, trimmed and sliced; 2 pt / 1.15 l fish, vegetable or light chicken stock; 2 pt / 1.15 l fish, vegetable or light chicken stock; 8 oz / 230 g spring or Savoy cabbage, shredded; 8 oz / 230 g spring or Savoy cabbage, shredded; 2 tbsp extra virgin olive oil; 4 oz / 110 g streaky bacon, derinded and cut into matchsticks

Shellfish Minestrone

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Le Chandelier in Montpellier serves some of the best food I have ever eaten, and this recipe is based on one of those simple, exquisite dishes that causes you to wonder, ‘Why didn’t I think of that?’

Ingredients

2 tbsp extra virgin olive oil
4 oz / 110 g streaky bacon, derinded

Soup
Gluten-free

Method

In a large saucepan, fry the bacon in the olive oil with the onion, carrots and leek, until the bacon has lost its rawness and the vegetables are golden brown. Pour on half the stock, bring to the boil, and simmer for 20 minutes. Add the cabbage and the beans, and cook for about another 10 minutes or until the vegetables are just tender. Add the shellfish and basil. Season to taste and serve ve