Ingredients

• 2 tbsp olive oil
• 4 large shallots
• finely diced
• 2kg/4lb 4oz assorted shellfish
• such as cockles
• clams
• razor clams
• mussels
• winkles (discard any bivalves that don't close tightly when firmly tapped)
• 500ml/18fl oz dry white wine
• 6 tbsp extra virgin olive oil
• 2 garlic cloves
• finely chopped
• 4 tomatoes
• seeds removed
• diced
• 4 tbsp roughly chopped fresh basil leaves
• 2 tbsp roughly chopped fresh dill
• 1 tbsp roughly chopped fresh tarragon
• 1 lemon
• zest and juice
• 2 tbsp olive oil
• 25g/1oz butter
• 4 x 175g/6oz cod fillet
• skin on
• 2 courgettes
• finely diced
• 2 sprigs fresh thyme

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the shellfish vierge
• heat the olive oil in a large
• high-sided sauté pan. Add half the shallots and sweat for one minute
• then add the shellfish and white wine and bring to the boil. Turn the heat down
• cover the pan and simmer for 3-4 minutes until all the shells have opened. (Discard any that don't open.)
• Remove the shellfish from the pan and reserve the cooking liquid. Once the shellfish has cooled slightly
• pick the meat from half of the shells and set aside
• discarding the shells.
• Heat the olive oil in frying pan over a low heat
• add the remaining shallots and garlic and heat for one minute. Add the tomatoes and heat for a further two minutes. Add the picked shellfish
• the shellfish still in its shell
• and 3-4 tbsp of the cooking liquid and heat through.
• Stir in the herbs
• lemon zest and juice
• and season
• to taste
• with salt and freshly ground black pepper.
• For the cod
• season the cod fillet
• to taste
• with salt and freshly ground black pepper.
• Heat half the olive oil in an ovenproof frying pan
• place the cod in
• skin side down
• and fry for 1-2 minutes until the skin is crisp. Turn the cod over and fry on the other side for one minute. Transfer to the oven and roast in the oven for 6-8 minutes
• until the cod is cooked through and opaque.
• Heat the remaining olive oil in a separate frying pan
• add the courgettes and thyme and sauté for 2-3 minutes until light golden-brown and tender. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place the cod in the centre of the plate and the courgettes around. Spoon the shellfish vierge over and around the cod.