We met Juan Salado, a marine biologist who works for the Alderney Wildlife Trust, during a Channel Islands fishing trip, when he took us foraging on the stretch of beach known as Clonque Bay.
It was a great opportunity for us to learn from an expert, as what he doesn’t know about seaweed, shellfish and rock pools could be written on a limpet’s winkle.
Juan cooked this Spanish dish on the beach, with limpets freshly prised off the rocks, and it was utterly delicious. The limpets are chewy, but pleasant nonetheless, and the stew liquor is fantastic.
Serves 4
1. Heat the olive oil in a large, heavy-based pan.
2. Add the garlic and onions and sweat gently for 10 minutes or so. Add the green pepper and chorizo and cook for a few more minutes.
3. Add the tomatoes and wine and bring to a simmer.
4. Let the stew bubble away gently for about half an hour, stirring from time to time, so it reduces and thickens and the pepper softens.
5. Add the limpets and stir them into the stew. Keep the whole thing simmering, stirring now and then, for about 2 minutes, until the limpets start to come free of their shells.
6. You now need to pick the limpets out with your fingers or a fork and then toss them back into the stew, along with any juices, discarding the shells.
7. Give the stew a final stir, season to taste, then ladle it into warmed dishes and serve with chunks of bread for dipping.
Buy The River Cottage Fish Book here
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