Spanish cod and shrimp skillet

Heat a large frying pan over medium heat and add 3 tablespoons of extra virgin olive oil.

Thinly slice two medium yellow onions and roughly chop four cloves of garlic.

Add the sliced onions to the hot pan and mix to coat in the oil; stir every 1 to 2 minutes.

Pat four cod fillets dry on paper towels in a single layer.

Season the cod with sea salt and freshly cracked black pepper on both sides.

Pat one pound of raw jumbo shrimp dry in a single layer and season one side with sea salt and black pepper.

After about 10 minutes the onions are translucent; add the chopped garlic and mix continuously for 45 seconds to 1 minute until fragrant.

Add half a tablespoon of all-purpose flour and mix for about 1 minute to cook off the raw flour flavour.

Add half a cup of dry white wine, half a teaspoon of dried thyme and a quarter teaspoon of crushed red pepper; mix for 2 to 3 minutes until the alcohol cooks off.

Add 1 cup of fish broth and mix gently for 4 to 5 minutes until the sauce is slightly creamy.

Season the sauce with sea salt and black pepper and give a final mix.

Lay the cod fillets in the pan in a single layer, evenly spaced, and flip each one to coat.

Add the shrimp in a single layer, cover with the lid and lower to a low-medium heat.

Simmer 5 to 6 minutes until the shrimp and cod are just cooked through.

Pound two roughly chopped garlic cloves, 2 tablespoons of chopped parsley and a pinch of sea salt in a mortar with a pestle to a paste.

Mix 2 tablespoons of extra virgin olive oil and 1 teaspoon of lemon juice into the paste.

Remove the pan from the heat and spread the garlic sauce evenly over the top.

Garnish with fresh lemon and serve.