Braised Swordfish Collar With Chorizo and Clams
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 648
- Total Fat
- 33
- Saturated Fat
- 9
- Carbohydrates
- 21
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 63
- Cholesterol
- 181
- Sodium
- 1510
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
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.