Wednesday, 11 November 2026 / Topics:
Ingredients: (Serves 4)
1 tablespoon olive oil, plus 1 tablespoon extra
½ fennel, fronds picked and bulb thinly sliced
1 chorizo, cut into 1cm dice
2 garlic cloves, thinly sliced
2 teaspoons smoked paprika
½ cup dry white wine
1 cup reduced-salt chicken stock
400g tin cannellini beans, drained and rinsed
pinch of salt
1kg pipis
4 thick slices sourdough bread
½ bunch of parsley, leaves picked
Method:
1. Heat one tablespoon oil in a large frying pan over medium heat. Cook fennel bulb and chorizo for 4-5 minutes
or until fennel has softened and chorizo is golden brown. Add garlic and paprika and cook for a further minute
or until fragrant. Increase heat to high. Pour in wine to deglaze the pan and cook for 2-3 minutes or until
reduced by half. Add stock, bring to a simmer and stir through cannellini beans and a pinch of salt. Add pipis
to pot and cover with a lid. Cook for 2-3 minutes or until pipis have opened.
2. Meanwhile, heat a griddle pan over high heat. Brush bread with remaining one tablespoon oil and toast for 1-
2 minutes either side or until lightly charred.
3.Spoon pipis and broth between four serving bowls. Garnish with parsley leaves and fennel fronds, and serve
alongside bread.
