Hash Crusted Cod

I thought this name was funny as my wife is on business in Amsterdam this week. Actually when I think of cod, I think of when I worked in Fall River, Massachusetts the Portuguese capital of the US. I think cod, I think clams, chorizo, kale, garlic, potatoes, tomatoes, white wine, I think Fall River. Well I wanted to try something new and different. I love corned beef hash but I also love Caldo Verde, so why not a crab-chorizo hash as a crust on some cod, all the flavors of the classic Portuguese soup and some clams just because. The crust is simply finely shredded potato, crab, cooked chorizo and some egg to hold it together. Place on the fish and cooked until a crispy and crunchy crust forms and the fish is soft and flaky. Served over a sauté of roasted tomatoes, white beans, garlic and baby kale. Then there are the clams, steamed and served in a white wine broth around the fish. And then the fish is crowned with decorative potato rounds for extra crunch just becuase.