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


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.


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