grs of the edible part of shellfish (mussels
and cockles) ;
grs of onions ;
dl of olive oil ;
cloves of garlic ;
grs bread (home-made type) ;
bunch of coriander ;
to taste ;
the shellfish carefully in cold water. Then separate
the different types of shellfish, each in its own
vessel, and cover them with sea water.
Then cook the shellfish in a pan with water, adding
the minced onions and a few springs of coriander.
Drain away the liquid in which the shellfish were
cooked, passing it through a fine strainer.
Remove the edible part of the shellfish and wash it
In a separate pan, fry the cloves of garlic and onions
(both minced) in olive oil. When they are almost brown,
add the liquid in which the shellfish were cooked
and let everything boil.
Slice up the bread and add it to the liquid,
stirring with a wooden spoon until a thick mass is
Add the edible part of the shellfish and the chopped
coriander. Brake the eggs and add them so that they
cook together with the panada.
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