Hapuku Lodge Organic Salad
Instructions
In a heavy bottom saut pan, heat 25 ml of olive oil over medium heat. Add the onion, fennel, and garlic. Stir and then cover with a tight lid. Allow the vegetables to sweat in their own liquid for about three minutes. The vegetables should be soft, translucent but not browned. Increase the temperature to medium high and add 125 ml of wine. Stir until the alcohol has evaporated and the wine has reduced by half. Add the saffron and pureed tomatoes, then simmer for 15 minutes until the sauce begins to thicken. Add the sherry vinegar and Pernod. Salt and pepper to taste. Reduce the heat to low while cooking the cockles.
In a clean heavy bottom saut pan, heat 25 ml of olive oil over high heat to the point just prior to smoking. Add the cockles. When the cockles begin to open, add the remainder of the white wine. Lightly stir with tongs until the alcohol has evaporated. Add all of the tomato saffron broth and combine. Once all of the cockles have opened, evenly divide into four warm bowls. Spoon broth over the top and sprinkle with chopped Italian parsley. Place one slice of the grilled baguette in each bowl and serve.
