This rich, savoury dish balances the sweetness of Goolwa PipiCo Fresh Pipis with smoky swordfish bacon, dry cider and garlic butter. Finished with peas, baby cos and fresh parsley, it’s perfect served with plenty of crusty bread to soak up the sauce.
Ingredients
- 500 g Goolwa PipiCo Fresh Pipis
- 1 baby cos lettuce, shredded
- 100 g peas
- 150 g swordfish bacon, cut into thin strips (or substitute smoked bacon)
- 200 ml fish stock
- 120 ml dry cider
- 60 g garlic butter
- Flat-leaf parsley, roughly chopped
- Freshly ground black pepper
Method
- Place the Goolwa PipiCo Fresh Pipis into a large saucepan with the fish stock and half the dry cider. Cover with a tight-fitting lid and cook over high heat for about 4 minutes, shaking the pan occasionally until the pipis have opened.
- Remove the pipis from the pan and strain the cooking liquid, reserving it for later.
- Return the saucepan to medium heat and gently cook the swordfish bacon for about 2 minutes until lightly coloured.
- Pour in the remaining cider and simmer until reduced by half.
- Add a splash of the reserved natural cooking liquid or water if needed and bring to a gentle simmer.
- Whisk in the garlic butter until the sauce is smooth and glossy. Add the shredded baby cos and peas and cook for 1 minute.
- Return the pipis to the pan, add the chopped parsley and gently stir until everything is just heated through.
- Season with freshly ground black pepper and serve immediately with plenty of crusty bread.
Cook’s Tip: Swordfish bacon adds a wonderful smoky flavour without overpowering the pipis. Warm the pipis through gently at the end to keep them tender.