In a large frying pan, heat 1 tbsp olvie oil, add the chorizo and gently saute until browned on all sides. Using a slotted spoon, transfer the chorizo to a plate, reserve and keep warm. To the same warm frying pan, add the onion, minced garlic clove and thyme and sweat until the onions are transluscent. Add the peppers, toss to coat with oil, saute for 3 minutes. Add 75ml (2 1/2fl oz) of white wine over the dish and allow to simmer until the liquid has almost disappeared. Add cooked chorizo and diced potato and stir to combine. Heat until warmed through. Season to taste. Set aside, keeping the dish warm until ready to use. In a large frying pan heat the remaining olive oil a medium heat. Lightly dust the cod fillets with plain flour, season and then sear the cod on both sides. Turn the heat down and add the cockles, garlic, thyme, parsley and remaining white wine. Cover with a lid and allow to simmer for 5 minutes, or until the cockles are open. Using a slotted spoon remove the cockles and cod, set aside, keeping them warm. Remove garlic and sprig of thyme and allow the sauce in the pan to cool slightly. Pour the sauce in to a food processor, add double cream and whizz until smooth and frothy. Strain through a fine sieve, season and set aside, keeping it warm. To serve the dish, spoon the sauce into a soup bowl, arrange some cockles in the centre, and top with a cod fillet. Spoon the chorizo and pepper mix over the cod and garnish with fried sage leaves.