Braised Swordfish Collar With Chorizo and Clams

Total Time:
45 min
Prep:
25 min
Cook:
20 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 6 6 -ounce pieces swordfish collar (or substitute loin)
  • Kosher salt
  • 1 yellow onion, minced
  • 2 cloves garlic, minced
  • 1 bulb fennel, diced
  • 1 serrano chile pepper, minced
  • 1 carrot, diced
  • 1/2 pound smoked chorizo, thinly sliced
  • 1/2 cup dry sherry
  • 1 12 -ounce can whole peeled tomatoes
  • 1 small pinch saffron
  • 1 cup chicken stock
  • 1 1/2 pounds littleneck clams (about 24), scrubbed
  • 2 tablespoons chopped pitted kalamata olives
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons sliced fresh basil
  • Grilled bread, for serving
Directions

Heat the olive oil in a 7-to-8-quart enameled cast-iron Dutch oven over medium-high heat. Season the fish with salt, then cook until browned, about 2 minutes per side. Transfer to a plate. Add the onion, garlic, fennel, chile pepper and carrot to the pot; reduce the heat to medium and sweat the vegetables, about 2 minutes. Add the chorizo and cook until browned, about 2 more minutes. Add the sherry and bring to a simmer, scraping up any browned bits from the bottom of the pot with a wooden spoon.

Crush the tomatoes with your hands and add to the pot with their juices. Add the saffron, chicken stock and clams and bring to a simmer. Cover and cook until the clams just begin to open, about 3 minutes. Add the swordfish to the pot and simmer, covered, until the swordfish is cooked through and the clams open, about 7 more minutes. (Discard any clams that do not open.) Stir in the olives, parsley and basil. Serve with grilled bread.


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