Cockle soup with wine and parsley
- In a saucepan, heat the olive oil then add the garlic, celery, potato and paprika. Stir and let cook for 5 minutes.
- 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.
- Sprinkle over the parsley and serve the soup in warm bowls with crusty bread.