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 seafood recipe with some wilted spinach and potatoes

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
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
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
Transfer the cod along with any open clams to plates. Increase the heat, add the parsley and butter and simmer, shaking the pan occasionally
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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Find out why we suggest matching this Cod with clams recipe with a light and crisp white wine, a champagne or sparkling white wine, or a fresh and medium bodied white wine


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Anna Hansen's cod with clams recipe has a hint of spice - thanks to some spicy chorizo - and takes just 30 minutes to prepare

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