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 A fishy’ dinner suggestion

from

the Great British Chefs website

cod with clams and chorizo

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Ingredients

• 4 cod fillets, each weighing 150g
• 100g of cooking chorizo, spicy, diced
• 30 clams, fresh, scrubbed
• 10 cherry tomatoes, halved
• 125ml of white wine
• 1 handful of parsley, chopped
• 1 knob of butter, large
• 50ml of olive oil

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

• 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

• 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