Clams with Chard, Fennel and Celery.

 

Finely slice a couple of celery sticks, a small bulb of fennel and a handful of rainbow chard stalks and leaves.

Place them in a large lidded pan with a knob of butter and a dash of water, season with salt & pepper and heat on low/med heat with the lid on.

In a separate smaller saucepan boil a small glass of white wine for 2-3 mins to burn off the alcohol and add your cleaned clams.

Cook for a couple of minutes or so until the shells open, shaking the pan half way through.

Decant into a sieve, over a bowl to retain the cooking juices discarding any clams that have not opened.

When the chard, celery and fennel have softened and are giving off steam, give them a stir and increase the heat slightly .

Add the white wine, and the clams and the reserved cooking liquor from the bowl being careful not to add any sand that has settled on the bottom of the bowl.

Cook on for another minute or so to warm through, then add chopped parsley and serve in bowls.

Cod with Choritzo and Potatoes.

 

Gently fry slices of cooking choritzo in a casserole, and when they have started to colour slightly on both sides add chopped spring onion and cook on for a few minutes until the onion is soft.

Add sliced green pepper, padron peppers would also be very good in this dish, and when softened add a dash of white wine and some water and turn up the heat.

Add sliced potatoes and a teaspoon of paprika and simmer for ten mins or so until the potatoes are starting to soften and the liquid has slightly reduced.

Pop a seasoned cod loin or fillet on the top and place in a preheated oven with the lid on.

When the fish is cooked through remove and plate up with lots of freshly chopped parsley.