Mediterranean Cod Recipe 

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• 1 glass of dry white wine, and the same measure of fish stock
• 2 cloves of garlic, finely chopped
• 1 small dried chilli very finely chopped
• 220g/8oz baby clams that have been allowed to sit in a bowl of cold water to expel any sand.
• 2 x cod fillets weighing approximately 220g/8oz each, boned and skinned
• 1/2 red pepper very finely sliced.....as fine as possible
• Juice of half a lemon
• 2 tablespoons chopped coriander
• Cornflour/cornstarch slaked with a little water for thickening the sauce
• Salt and black pepper to taste

1. Pour the wine and stock into a medium sized fry pan and bring to the boil
2. Add the garlic and chilli and simmer for 2-3 minutes.
3. Add the clams and simmer until they just open. Remove them with a slotted spoon so that any cooking liquor drains back into the pan. Remove the half shells and dispose of them, keeping the clams covered and warm.
4. Add the red pepper to the pan and allow to simmer for 5 minutes
5. Put the cod fillets into the pan and bring back to the boil. Turn down and allow to simmer for 2 minutes, turn over and simmer for a further 2 minutes. Remove from the pan and keep warm.
6. Add the lemon juice and coriander and check the seasoning, adding more if necessary.
7. Re heat the pan liquor to the boil and thicken to the required consistency with the cornflour/cornstarch mix.
8. Put the cod and clams back into the pan and reheat very quickly.
9. Take 2 warmed bowls and place the cod in the centre with the clams arranged around it, then pour over the sauce.
10. Serve immediately with crusty brown bread, brown rice or potatoes of your choice.