Cut the tomato into wedges, remove the core, and slice the onion into 1cm strips. Chop the cabbage into bite-sized pieces and thinly slice the garlic after removing its core.

Rinse the clams under running water, scrubbing the shells, and pat the cod fillets dry with paper towels. Sprinkle a pinch of salt on the cod.

Heat olive oil and garlic in a pot over low heat until fragrant, then add the onion and sauté over medium heat until coated with oil.