Braised Swordfish Collar With Chorizo and Clams
- 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
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.
Thank you! your flag was submitted.