For the Cod Fish Confit

1. Add 1 liter of extra virgin olive oil to a pot with bay leaves, garlic cloves, coriander stems, and seeds. Heat to 176°F (80°C), ensuring the oil doesn’t fry. Add 4 portions of cod fish.
2. Cook the fish for approximately 7 minutes, or until the internal temperature reaches 95°F (45°C).
3. Remove the fish and let it rest for a few minutes.

For the Paleo Clam Sauce

1. In a medium saucepan, add olive oil and sliced garlic; cook over medium heat.
2. When the garlic sizzles, add clams and chopped coriander.
3. Add white wine and wait a few minutes for the alcohol to evaporate; cover.
4. When the clams open (about 3 minutes, depending on freshness and heat), strain the liquid and set the clams aside.
5. Repeat with razor clams. It’s recommended to cook them separately as different types of clams open at different rates.
6. Combine the strained clam liquids, add lemon juice to taste, a few drops of olive oil, and blend until thickened.
7. Place the cod confit on a plate, add the clam sauce, and top with goose barnacles, pickled beet pearl onions, and sea sprouts.