Braised Swordfish Collar With Chorizo and Clams

  • Level: Intermediate
  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: 6 servings
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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


  1. 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.
  2. 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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