Vongole Stew with Flaky Pastry Fries and Parmesan Cheese

In a large pot, heat the olive oil and sauté the onion, garlic, cilantro (reserve some for garnish), parsley, bay leaf, and vongole

Cook over medium heat, covered, for 5 minutes or until the onion is tender

Add the lime juice and stir to combine

Add the fish stock and bring to a simmer

In a small bowl, mix together the flour and cold water, then add it to the pot and cook, stirring occasionally, for 10 minutes or until slightly thickened

Remove from heat and set aside

Prepare the pastry fries

Thaw the flaky pastry sheets and, on a lightly floured surface, roll out each sheet into a rectangle with a thickness of 3mm

In a small bowl, mix together the egg and melted butter

Brush this mixture evenly over the entire surface of the pastry

Dust with Parmesan cheese and sprinkle coarse salt on top

Fold the pastry in half

With a knife, cut each piece into three equal parts

Form the pieces into strips and place them on a baking sheet

Bake in a preheated oven at 200°C for 10 minutes or until lightly golden

Serve hot with the stew, garnished with reserved cilantro.