Ingredients

• 1kg Goolwa pipis
• 100g diced cod, heavily salt for 5 minutes then wash off and pat dry. Alternatively, you can use 24 hour soaked salt cod.
• 6 cloves of garlic, diced
• ½ teaspoon of espelette pepper, or good dried chili
• 3 tablespoons of quality olive oil
• 1 handful of parsley, chopped
• 1 squeeze of a lemon half
• Crusty bread

Instructions

1. Bring your saucepan to a medium heat.
2. Add olive oil, then the garlic. Once it starts to golden, add your chili, parsley and cod. Stir the cod, this will break it up a little but that’s fine.
3. Add your pipis and stir. Turn up the heat to full and put a lid on.
4. Cook until the pipis open. This will only take a couple of minutes.
5. Shake the pan to emulsify the sauce with a good squeeze of lemon
6. Serve with crusty bread.