Rossellons with Beans

Rossellones with white beans is a succulent dish where the clams infuse their sea freshness into a fish broth base, enriched with the velvety texture of cooked white beans.
boiled
main dish
seafood
stew
Ingredients
Servings
4
Measurement units

Ingredients

  • 350 gCockles
  • 100 mlfish broth (or water)
  • 400 gcooked dried beans
  • parsley
  • toasted hazelnuts
  • garlic
  • olive oil
Nutritional Information

Per serving

Calculated for 4 servings

Calories
249 kcal
Protein
23 g
Fat
6.9 g
Carbohydrates
24.3 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Preparation

  1. Make a paste with the parsley, garlic, and hazelnuts until a well-homogenized texture is achieved.
  2. Place the clams in a bowl with salted water and let them soak for 1 hour to release any sand.
  3. Heat a wok or a pan over medium-high heat until it's well heated.
  4. When the wok or pan starts to smoke, add the well-drained clams, then pour in the fish stock and cover to concentrate the flavors.
  5. Once the clams have opened, add the cooked beans and the paste. Cover again to allow the ingredients to meld together.
  6. Let it cook for 2 more minutes on medium heat to integrate the flavors.
  7. Season with salt and pepper to taste and drizzle with olive oil on top before serving.
Original recipe
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    Rossellons with Beans | The Catalan Table