1 tbsp Extra Virgin Olive Oil
4 x 180g fillets of Blue Eyed Cod, skin on (or any other white fish of your choice)
1 chorizo, sliced into thin rounds
12 small pippies (vongole)
1 can white beans, drained and rinsed
½ cup sherry (Jerez)
2 bay leaves
Salt and pepper
Drizzle oil over the fish fillets and season with salt and pepper.
Heat a large pan over a medium-high heat and cook the fish skin side down for 3-4 minute, turn over and cook for a further 2 minutes. Remove from the pan and rest on a warm serving plate.
Add the chorizo to the pan and cook for 2-3 minutes until slightly crispy. Add the vongole, beans and bay leaves and then deglaze with the sherry. Place a lid on top and cook for a further 2 minutes or until the vongole open.
Add the butter and allow it to melt through the sauce. Spoon the vongole sauce all over the fish and serve.