Braised Swordfish Collar With Chorizo and Clams (Michael Symon) |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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:
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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