Cod with clams and chorizo

PT30M

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Ingredients

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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
  • 1 handful 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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