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