Name: Braised Swordfish Collar With Chorizo and Clams
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
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.

Recipe courtesy Michael Symon for Food Network Magazine

Braised Swordfish Collar With Chorizo and Clams

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