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Cod with clams and chorizo

Cod with clams and chorizo

Cod with clams and chorizo

PT30M

Why not try?

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
  • 100g of cooking chorizo, spicy, diced
  • 50ml of olive oil
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
  • 4 cod fillets
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
  • 30 clams, fresh, scrubbed
  • 10 cherry tomatoes, halved
  • 125ml of white wine
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
  • 2 2/3 handfuls of parsley
  • 1 knob of butter, large
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

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