Cockle soup with wine and parsley

Ingredients

1 can	Tomato, 400g, chopped
1	Potato, large, scrubbed and diced
1 stalk	Celery, finely diced
2 cloves	Garlic, finely sliced
1 Tbsp	Olive oil
1 tsp	Smoked paprika
½ cup	White wine
½ cup	Vegetable stock
24	Cockles, scrubbed (Main)
1 Tbsp	Parsley, finely chopped

Directions

1. In a saucepan, heat the olive oil then add the garlic, celery, potato and paprika. Stir and let cook for 5 minutes.
2. Add the tomatoes, stock and wine. Let simmer for 15 minutes then add the cockles. Cover and let cook over a very low heat for 5 minutes or just until the shells begin to open. Taste and add seasoning if necessary.
3. Sprinkle over the parsley and serve the soup in warm bowls with crusty bread.