Braised Swordfish Collar With Chorizo and Clams

Name: Braised Swordfish Collar With Chorizo and Clams
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Grilled bread, for serving; 340 grams whole peeled tomatoes; 1 carrot, diced; 237 milliliters chicken stock; 1 serrano chile pepper, minced; 227 grams smoked chorizo, thinly sliced; 118 milliliters dry sherry; 1 bulb fennel, diced; 3 Tbsps sliced fresh basil; 3 Tbsps chopped fresh parsley; 2 cloves garlic, minced; 2 Tbsps chopped pitted kalamata olives; 6 servings Kosher salt; 680 grams littleneck clams (about 24), scrubbed; 2 Tbsps extra-virgin olive oil; 1 small pinch saffron; 1 kilograms swordfish collar (or substitute loin); 1 yellow onion, minced

Braised Swordfish Collar With Chorizo and Clams requires about 45 minutes from start to finish. This recipe serves 6. This recipe covers 42% of your daily requirements of vitamins and minerals. This main course has 630 calories, 51g of protein, and 33g of fat per serving. A mixture of serrano chile pepper, saffron, chorizo, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the saffron you could follow this main course with the Creamy saffron yogurt as a dessert. It is a good option if you're following a dairy free diet.

Instructions

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.

Ingredients you will need

Olive Oil

Fish

Salt

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Chili Pepper

Vegetable

Carrot

Fennel

Garlic

Onion

Equipment you will use

Pot

Add the chorizo and cook until browned, about 2 more minutes.

Ingredients you will need

Chorizo

Add the sherry and bring to a simmer, scraping up any browned bits from the bottom of the pot with a wooden spoon.

Ingredients you will need

Sherry

Equipment you will use

Wooden Spoon

Pot

Crush the tomatoes with your hands and add to the pot with their juices.

Ingredients you will need

Tomato

Equipment you will use

Pot

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.

Ingredients you will need

Chicken Stock

Saffron

Clams

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.

Ingredients you will need

Swordfish

Parsley

Olives

Basil

Clams

Equipment you will use

Pot

Serve with grilled bread.

Ingredients you will need

Bread

Equipment

Dutch Oven

Pot

Wooden Spoon

Ingredients

Servings:

6servings

Grilled bread, for serving 340grams

whole peeled tomatoes 1

carrot, diced 237milliliters

chicken stock 1

serrano chile pepper, minced 227grams

smoked chorizo, thinly sliced 118milliliters

dry sherry 1

bulb fennel, diced 3Tbsps

sliced fresh basil 3Tbsps

chopped fresh parsley 2cloves

garlic, minced 2Tbsps

chopped pitted kalamata olives 6servings

Kosher salt 680grams

littleneck clams (about 24), scrubbed 2Tbsps

extra-virgin olive oil 1small pinch

saffron 1kilograms

swordfish collar (or substitute loin)1

yellow onion, minced

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Rabble Pinot Gris with a 4.9 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.