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.
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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
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
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
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
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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