• ½ onion
• 2 sprigs of parsley
• 2 artichokes cut into quarters
• 250 g clams
• olive oil
• brandy
• flour
• fumet de peix (fish stew)

Preparation

Put a little oil in a pan with the onion and parsley. When it has browned, add the clams and (previously fried) artichokes. Coat everything with a little flour and flambé with the brandy. Allow the alcohol to reduce, add the fumet de peix, and then let the sauce thicken. Leave to slowly cook for about 5 minutes.

La Bóta de l´Avi.