Ingredients
- 4 tablespoons olive oil
- 4 slices pancetta
- 1 quart low-sodium chicken stock
- 1 lemon, thinly sliced
- 3 clove garlic, peeled
- 1/4 bunch fresh thyme, leaves chopped
- 1 bay leaf
- 2 bunched escarole, cleaned, leaves torn
- 16 small clams, scrubbed
- Kosher salt and freshly ground black pepper
- 1 teaspoon sugar
- 1 pound sea bass fillet, cut into 4 pieces
Directions
In a large nonstick saute pan over medium heat, add 2 tablespoons of olive oil. Add pancetta and stir with a wooden spoon so you have some nice curls. Cook for 4 to 5 minutes until crispy then remove to paper towels. Reserve pancetta fat in the pan and add the chicken stock, lemon, garlic, thyme and bay leaf. Bring to a boil then and then add escarole and clams. Cover and simmer for 15 minutes until clams open. Season with salt, pepper, and sugar.
Season bass fillets with salt and pepper. Place a large saute pan over medium heat and add remaining 2 tablespoons olive oil. Once oil is smoking add the fillets, skin side down and don't move for 3 minutes. Using a fish spatula carefully pick up fillets and set in the pan over escarole and poaching broth flesh side down for 30 seconds.
Divide escarole and clams with the broth on individual plates, top each with a bass fillet and garnish with the crispy pancetta.
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By sjacobs1_1897472
La Jolla, CA
on February 27, 2011
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I followed the instructions, except forgot the sugar and added 1/2 cup of white wine and 1/4 c. chopped pancetta to the saute. I used curly escarole and local halibut, as regular escarole and striped bass were not available. While the braising liquid and clams were tasty, the 2 bunches of greens cooked down quite quickly and the color was a little gray. The lemon slices are a bit awkward to serve or avoid while plating, so I'm thinking to use larger slices and only 1/2 a lemon to make it easier to pick them out and reduce the acidity a bit. Make sure you use freshly sliced pancetta. I used a good quality pre-sliced product, but there was not much flavor. I served it with grilled baguette with just a little olive oil and salt. Pasta might be good as well. Overall, a nice light dish.
By zpowell20_7120280
Chicago, IL
on February 26, 2011
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Used canadian bacon instead of pancetta, and a sugar substitute. It was VERY TASTY! Would be great with crusty bread and warrants another head of escarole. The bitterness of the escarole was offset by the saltiness of the the chicken broth and garlic. Great option as a meal for weight loss.
By chevycowgirl7_1...
bethlehem, 78
on September 04, 2010
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I made this according to all directions (minus replacing the sea-bass with some haddok. And it came out very bitter. We ended up not eating the escrow but everything else was amazing! I think next time I will change the greens to spinach.
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