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Ingredients

• 1 Tbsp. Extra-virgin extra virgin olive oil
• 1/4 lb Chorizo
• 1 med Onion
• 1 x Red bell pepper
• 1 x Green bell pepper
• 4 x Plum tomatoes peeled, seeded,
•     and cut into 4 wedges
• 2 x Garlic cloves finely diced
• 1 pch Red pepper flakes
•     Salt and fresh grnd white pepper
• 4 Tbsp. Extra-virgin extra virgin olive oil
• 6 x Skin on cod fillets - (8-ounce ea)
•     Salt and freshly grnd white pepper
• 2 Tbsp. All-purpose flour
• 36 x Cockles or possibly 18 littleneck clams
• 1 x Fresh thyme sprig
• 1 x Garlic clove peeled
• 4 sprg Flat-leaf parsley leaves
• 1/4 c. Dry white wine
•     Minced fresh parsley for garnish

Description

To Make The Piperade: Halve The Chorizo Lengthwise And Slice 1/4-inch Thick. Halve The Onion And Peppers Lengthwise And Slice 1/4-inch Thick. Heat The Oil In A Large, Lidded…

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