Chorizo and clams
In a large sauté pan, heat olive oil over medium heat. Add garlic, shallot and chilli flakes and cook until fragrant.
Turn up heat, and add chorizo, tomatoes, clams and kale. Toss to mix and season.
Cover and cook until clams have opened.
Shaved fennel salad
Toss fennel with olive oil and sherry vinegar.
Season with salt and pepper.
Heat oven to 375 F.
Dry cod well with a paper towel, season with salt and a bit of oil.
Heat remaining oil in an oven-proof pan over medium high heat, sear cod on one side until golden brown. Flip the fish over and place the pan in the oven. Roast until cooked through.
Divide sauce evenly between 4 shallow bowls .
Put one piece of fish in each bowl.
Garnish with fennel salad.
- 4 servings