KEY POINTS:
Serves 4
1 Tbs olive oil
2 cloves garlic, finely sliced
1 stalk celery, finely diced
1 large potato, scrubbed and diced
1 Tsp smoked paprika
1 400g tin tomatoes, chopped
½ cup vegetable stock
½ cup white wine
24 cockles, scrubbed
1 Tbs finely chopped parsley
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.
