Ingredients

The following ingredients have 4 Servings
  • 4 Tbsps olive oil
  • 6.5 cups stewing Pork (diced)
  • 3 garlic cloves (crushed)
  • 4 onions (finely chopped)
  • 2.333 cups tomatoes (peeled and diced)
  • 1 Fresh herbs (sage, thyme, bay leaves, marjoram)
  • 1.333 cups dry white wine
  • 2.667 cups small, waxy potatoes
  • 6.5 cups venus clam (or mixed mussels, rinsed in cold salt water)
  • 1.333 cups Scallop (shells removed)
  • 2 Tbsps parsley (chopped, to garnish)

Instruction

  • Heat the oil in a pot and fry the meat on a high heat. Reduce the temperature and add the garlic, onions, tomatoes and herbs. Season with salt and ground black pepper.
  • Add the wine and braise for approx. 1 hour 15 minutes.
  • Cook the potatoes in salt water for 20-30 minutes.
  • Discard any open clams and cook the rest in a pot of water until they all open. Discard any that remain closed.
  • Sieve the broth that remains and add it to the pork. Drain the potatoes and add them to the pork as well.
  • Remove the bunch of herbs and add the scallops in the last 5 minutes of cooking time. After about 3 minutes add the clams.
  • Stir well and serve hot, garnished with parsley.