In a mortar with a pestle,pound garlic,ginger,fennel seeds and ½ tsp salt into a rough paste. Add paprika and chilli flakes and pound a little more.

Pod the peas. Remove woody ends from asparagus and cut into 2-3cm lengths.

Season FISH FILLETS with ¼ tsp salt. Heat 1 tbsp oil in a deep frying pan over a high heat and when hot,sear fish on both sides to get a nice crust. Remove and set to one side. Heat remaining oil in pan and add onion,chorizo and ¼ tsp salt. Cook for 5 minutes,then add the spice paste and cook for 2 more minutes. Deglaze with wine and simmer for a few minutes.

Add the peas,asparagus,stock and clams,then bring to a simmer for 2 minutes. Return fish to the pan and simmer,covered,for another 3-5 minutes,until the fish has cooked through and the clams have opened. Remove from the heat and gently stir through the butter. Give a good grind of pepper,taste for seasoning and stir through the parsley.

Divide FISH among four bowls,spoon the juices and clams over the fish and serve immediately,with a couple of extra bowls for discarding the clam shells.

HOT TIP
It's important to soak clams well to avoid a gritty dinner.