Fricassee of shellfish with bacon
- 1 liter of cockles
- 1 liter clams
- 150g smoked bacon
- 1 yellow bell pepper
- 2 zucchini
- 2 tomatoes
- 1 glass of dry white wine
- 2 sprigs of rosemary
- 2 tbsp. olive oil
- salt pepper
Preparation 15 mins
Cooking 20 mins
Clean the shells.
Wash the zucchini, bell pepper and tomatoes. Cut all the vegetables into small dice.
How to peel and seed a pepper easily?
How to peel and seed tomatoes easily?
Cut the smoked breast into small thin lardons.
Heat the oil in a large casserole dish and add the bacon bits and pepper and sauté over high heat for 2 minutes, stirring.
Then lower the heat and add the zucchini. Mix well.
Let cook for 5 minutes.
Pour the shellfish into the casserole, add the diced tomatoes and the white wine. Add salt and pepper.
Mix, cover and cook until the shells are open.
Divide the shellfish among plates, sprinkle with rosemary leaves and serve immediately.
For this recipe for Fricassee of shellfish with bacon, you can count on 15 minutes of preparation. To learn more about the foods in this seafood recipe, head over to our food guide here.