Seafood porridge

Preparation:

Preparation: Sift the chickpea flour into a bowl with a liter of cold water and a pinch of salt. Stir and leave for thirty minutes. Meanwhile, wash the clams under cold running water, transfer them to a pan with a clove of garlic and a handful of parsley. Sprinkle them with two tablespoons of wine and a tablespoon of oil, cover and cook over high heat until the shells have opened. Eliminate those that remain closed. Remove from the heat and filter the cooking liquid from the clams. Keep it aside. Chop the other clove of garlic and fry it in a pan together with three spoonfuls of oil and a spoonful of parsley. Add the cuttlefish, sprinkle with the remaining wine and two tablespoons of the filtered liquid from the clams. Cover and cook over medium heat for about fifteen minutes. Taste and, if necessary, adjust the salt. Remove the cockles from the shells. Add the shelled prawns and cockles to the cuttlefish preparation, let everything infuse and then remove from the heat. Turn on the oven at 200 degrees. Brush four small 18 cm diameter pans with a low edge with plenty of oil. Pour in the porridge, put in the oven and let it cook for about fifteen minutes. Remove the pans from the oven, spread the fish mixture over the porridge and put it back in the oven. Let it cook for another five minutes. Before serving, sprinkle with pepper. Recommended wine: Cinqueterre.