Pollock with cockles, mussels, leeks and chorizo

Method

1. Put the white wine and fish stock into a very hot saucepan and bring to the boil. Add the mussels and cockles, cover immediately and steam open for 30 seconds-1 minute.

2. Remove from the heat and drain the liquid into a bowl. Pick the mussels and cockles out of their shells and reserve.

3. Strain the reserved cooking liquid through a fine sieve into a clean saucepan and bring to the boil. Add the saffron and reduce until rich in flavour.

4. Stir in the cream and bring back to the boil. Reduce the heat, add salt and white pepper to taste and keep the sauce on a low simmer until needed.

5. Heat a little of the olive oil in a pan over medium heat, add the shredded leeks and cook gently for 5 minutes without letting it colour, then drain and set aside to cool.

6. Season the pollock fillet with salt and white pepper and pan-fry in a hot pan with half the remaining olive oil, skin side down, for 2-3 minutes. When almost cooked, add the butter to the pan, turn the fish and finish cooking.

7. Put a small saucepan over medium heat, add the diced chorizo with the remaining olive oil and increase the heat. Add the leeks, cockles and mussels and stir until heated through. Adjust the seasoning if necessary.

8. To serve, put the chorizo and shellfish mixture into a chef's ring on a large bowl plate, sit the fish fillet on top and pour the sauce around. Sprinkle with the chopped parsley to finish.