Cod with clams and chorizo
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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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Ingredients
Metric
Imperial
- 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
SAVE RECIPE
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
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
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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