A quick and easy dinner party main to impress your guests, this tasty dish has a smoky undertone from the chorizo and can be served with green beans on the side. A great dish for those of us who are time poor and looking to impress!

If you want to substitute the cod, hake or halibut work well and the clams could be substituted for mussels. You could also use canned chopped tomatoes instead of fresh – this recipe is all about ease!

Top Tip: To skin fresh tomatoes - using a sharp knife put a cross in the skin on the bottom of each tomato. Place in bowl and cover with boiling water for one minute, remove the tomatoes and plunge into a bowl of iced water. The skin will peel off easily.

SERVINGS: 4

COOKING TIME: 20 MINUTES

INGREDIENTS:

- 2-3 tablespoons olive oil

- 160g cooking chorizo, diced

- 2 garlic cloves, peeled and finely grated

- 1/2 teaspoon ground fennel seeds

- pinch of saffron

- 200ml white wine

- 400g fresh tomatoes, skinned, de-seeded and diced

- 600g clams, rinsed

- 4x 220g skin on cod loin fillets

- sea salt & freshly ground pepper

- knob of butter, for basting

- small handful of chopped parsley


METHOD:

1 - Heat one tablespoon of olive oil in a medium sized saucepan with a lid. Add the chorizo and cook for a few minutes until lightly crisp.

2 - Add the garlic, crushed fennel and saffron and stir for 1 minute. Add the wine and tomatoes and cook for 2 minutes.

3 - Add the clams to the pan and cover with a lid. Cook on a low heat for 3 minutes or until the clams have opened (discard any that remain closed). Remove from the heat, taste and season with freshly ground pepper (and salt if required).

4 - While the chorizo and clams are cooking, add some oil oil to a large heavy based frying pan and place over a medium heat. Season the fish on both sides and add to the pan skin side down, taking care not to over crowd the pan. Cook for 5 minutes, add a knob of butter to the pan and turn over. Cook or another 2-4 minutes, basting the fish with the butter.

5 - Divide the clams and chorizo sauce between 4 large bowls and place the fish on top. Sprinkle with parsley and serve immediately.

Serve and enjoy!

#RobertWelch