Cod with clams and chorizo

Not yet rated

Quick, simple and impressive, Anna Hansen's cod with clams recipe proves that dishing up restaurant-quality food at home can be a doddle - just concentrate on sourcing the best quality cod and clams possible. Anna Hansen recommends serving this recipe with some wilted spinach and potatoes.

Ingredients

Metric

Imperial

Method

1
In a large pan with a tight fitting lid (it needs to be large enough to hold the fish and all other ingredients), heat some olive oil over a moderate heat. Add the chorizo and fry until the fat begins to run out
2
Move the chorizo to the side of the pan to create some room. Increase the heat and add the cod, skin-side down, and fry for 1-2 minutes
3
Add the clams, cherry tomatoes and white wine, cover with the lid and reduce to a medium heat once again. Cook for 2-3 minutes, be careful not to overcook the cod
4
Transfer the cod along with any open clams to plates. Increase the heat, add the parsley and butter and simmer, shaking the pan occasionally
5
Once the butter has melted and the clams have all opened, spoon the rest of the clams and some sauce onto each plate. Serve immediately

Whether you call it 'fusion', 'global' or 'basically indescribable' is beside the point; Anna Hansen's food is without a doubt fresh and adventurous - you might even call it modern.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more