Serves 4 persons
1Kg Berbigão (cockles)
50ml Good olive oil
3 cloves of garlic
3 ripe tomatoes
200g stale bread
Soak the cockles in salt water for a few hours to clean them & remove any sand.
In a heavy bottomed pot add the chopped onion & garlic to sweat off in the olive oil, add the cockles & cover over a high heat until they open.
Remove the cockle & add the chopped tomato.
Cook for 5 minutes, season lightly as the cockles will have a lot of salt.
Add 400ml water and simmer for a further 5 mins.
Add the chopped coriander and the cockles again.
Place the stale bread divided between 4 soup bowls.
Place a raw egg yolk in each bowl & pour over the boiling stock with the cockles. Serve & eat immediately.
You can remove the cockles from their shells before serving to make this easier to eat.
I love it drizzled with a little olive oil before serving.