place a pan and heat up olive oil over a moderate heat.
Once the oil has warmed up, add the chorizo and fry until the fat begins to run out.
move the chorizo to the side of the pan.
Turn up the heat, add the monkfish and fry for 2-3 minutes on each side. Add the cockles, tomatoes and wine, place the lid on top and reduce to a medium heat.
Cook for 2-3 minutes, being careful not to overcook the fish.
Transfer the fish and any open cockles on to warm plates.
Increase the heat under the pan, add the parsley and butter and simmer, shaking the pan occasionally.
Once the butter has melted and all the cockles have opened, divide the remaining cockles and sauce between the warm plates and serve immediately.