Heat a deep skillet over medium heat, add the olive oil, then add the chorizo and cook until browned and cooked through, then remove with a slotted spoon.

Add the leeks, fennel, and a pinch of salt to the skillet and sweat down.

Add the tarragon and garlic and cook for 1 minute, stirring.

Add the cider, deglaze, and reduce the liquid by half.

Add the passata, a pinch of salt, the mussels, and the clams, then cover and cook until the shellfish is opened and cooked through, about 5-7 minutes, discarding any shellfish that do not open.

Remove the shellfish and set aside.

To the tomato sauce, add the red wine vinegar, lemon zest, cod, and shrimp, then cover again and cook until the fish is cooked through, about 5-6 minutes.

Add the chorizo, shellfish, and parsley to the pan, mix, and cover one last time off the heat for a couple of minutes to warm through.

Plate up, then top with a drizzle of olive oil, cracked black pepper, a squeeze of lemon, garnish with parsley, and serve with crusty bread.