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Prep Time: 5 minutes
Cook time: 20 minutes
Serves: Serves 4
- 500 g winkles
- 14 g dillisk
- 1 clove garlic
- 125 ml dry white wine
- 2 spring onions
- 12 g carrageen moss
- 2 bay leaves
- 800 ml fish stock
- 14 g flat leaf parsley
- Cook well-washed winkles in garlic and white wine, save liquid, cool winkles under cold water and shell.
- Soak carrageen moss and bring to boil with fish stock and simmer for 15-20 minutes.
- Sauté chopped spring onions and dillisk in a little olive oil for 4-5 minutes, add winkles, bay leaves and strained stock and wine liquid.
- Simmer for 15-20 minutes, add parsley and serve.