This hearty Spanish-style soup combines spicy chorizo with beautiful fresh seafood.
- Heat oil and butter in a large saucepan over medium heat. Add the leek and cook, stirring, for 5-6 minutes until softened. Add garlic and chorizo, and cook, stirring occasionally, for a further 2-3 minutes until fragrant. Add the cider, beans and fish stock, then bring to a simmer.
- Dissolve the flour in 1/3 cup (80ml) hot water and add to the pan, stirring to combine. Add the pipis to the pan and cook, covered, for 2-3 minutes until they open. Add the cream, season and stir until combined. Remove from heat and divide among bowls. Scatter with chives and serve with toasted baguette.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set