Cod Braised with Clams, Linguiça, and Potatoes

Ingredients

• 1 medium carrots chopped
• 2 stalks celery chopped
• 8 ounces chorizo sausage sliced
• 2 cups bottled clam juice 
• 24 ounce filets 
• 1 pound fingerling potatoes 
• 3  garlic cloves chopped
• 1 tablespoon juice of lemon fresh
• 12  littleneck clams 
• 1 tablespoon olive oil 
• 1 medium onion chopped
• 1 teaspoon tomato paste 

Equipment

• frying pan

Directions

1. Boil potatoes in salted water 10 minutes or until tender; drain.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add onion and next 3 ingredients; cook 3 minutes or until almost tender.
4. Add sausage, and cook 3 minutes.
5. Add clam juice and tomato paste; bring to a boil.
6. Add clams, reduce heat, and simmer 3 minutes.
7. Add cod, and simmer, covered, 4 to 5 minutes or until fish flakes easily when tested with a fork.
8. Add potatoes, and cook 1 to 2 minutes or until heated through.
9. Drizzle evenly with lemon juice before serving.
10. Wine note: A lovely, all-purpose wine to pair with this cod recipe is the Chateau Ste. Michelle 2004 Horse Heaven Sauvignon Blanc ($18). If you want to expand your vino repertoire, try Ros of Cabernet Sauvignon, 1+1=3, 2004, Penedes, Spain ($12), recommended by Michael Flynn, wine director and sommelier for Kinkead's Restaurant in Washington, D.C.