Name: Rossellons with Beans
Yield: 4 servings
Ingredients: 350 g Cockles; 100 ml fish broth (or water); 400 g cooked dried beans; parsley; toasted hazelnuts; garlic; olive oil

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.

seafood

stew

main dish

Ingredients

Servings:

Ingredients

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

Nutritional Information

Per Serving (Approx.)

Calories

130 kcal

Protein

8 g

Fat

1 g

Carbohydrates

24 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

Make a paste with the parsley, garlic, and hazelnuts until a well-homogenized texture is achieved.
Place the clams in a bowl with salted water and let them soak for 1 hour to release any sand.
Heat a wok or a pan over medium-high heat until it's well heated.
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.
Once the clams have opened, add the cooked beans and the paste. Cover again to allow the ingredients to meld together.
Let it cook for 2 more minutes on medium heat to integrate the flavors.
Season with salt and pepper to taste and drizzle with olive oil on top before serving.

Recommendations & Tricks

When washing the cockles, soak them in water with a pinch of salt for a couple of hours to expel any impurities and ensure they are clean before cooking.
Toast the hazelnuts in a dry pan over medium heat, stirring constantly until golden. This will intensify their flavor, adding a crunchy and tasty touch to the dish.
Store leftover cooked dried beans in an airtight container in the refrigerator for up to three days, or freeze them to have on hand for other dishes in the future.