When we enjoy this dish at a restaurant, it certainly…turns heads. This is one of those sharing dishes that looks impressive and requires getting stuck in and getting your hands dirty. You’ll be surprised how much delicious meat remains on a fish’s head once it’s removed from the body. Live clams are a good value, but use live clams if you can’t get them.
Preparation time: 20 minutes
Cooking time: 20 minutes
- 200 g live cockles or clams
- 1 cod head weighing approximately 1 kg or more
- a few good pats of butter
- 1 tablespoon of olive or rapeseed oil
- 100 ml of sherry
- 2 tablespoons chopped parsley
- To prepare the cockles, place them in a bowl of cold water and swirl with your hands. Run the faucet very slowly over the bowl and continue to swirl occasionally for about 10 minutes, both to remove sand from their shells and to force them to spit it out from the inside.
- Preheat the oven to 220°C/200°C fan/gas mark 7. Place the cod head in a roasting pan, rub with a little butter, drizzle with a little oil and season well. Roast the head for about 20 minutes, basting while cooking.
- Meanwhile, put the cockles in a saucepan with the sherry, cover with a lid and cook over medium heat, stirring the pan occasionally until they are all open (discard any that are not ). Add the parsley and the cod cooking juices to the pan. Transfer the cod to a serving dish and pour over the cockles and their juices to serve.