The night before, tear the stale bread into large chunks and place on a baking tray. Place a damp tea towel over the top and let the bread re-hydrate on the counter overnight.

The next day, render the bacon in a large cast iron pan until crispy. Remove the bacon from the pan, leaving all the fat behind. Roughly chop the bacon and reserve.

Add the smashed garlic cloves to the pan with bacon fat and toast over medium heat until fragrant and golden brown. Remove the garlic from the pan and discard.

Add the onions, sliced chili and greens to the pan and continue to cook until the greens have wilted and the onions and chilis have softened. You may need to add a splash of water depending on what greens you use.

Once the vegetable mixture is cooked, remove it from the pan and reserve with the bacon.

Add the olive oil to the cast iron pan and then your re-hydrated torn bread. Toast the bread over medium heat, until golden brown.

Add the vegetables and bacon back into the cast iron pan with the toasted bread. Make a well in the middle of the pan, then pour in your beaten eggs. Stir with a wooden spoon or spatula until the eggs are softly scrambled, then turn the heat off and incorporate the eggs into the entire mixture.

Add a tin of smoked mussels, including the spices and juices in the tin and combine. Garnish with chopped parsley.

Rockfish Pico de Gallo

Ingredients

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