Halibut, Clams, and Pancetta with Escarole

Name: Halibut, Clams, and Pancetta with Escarole
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 16 smalls clams in the shell; 1 dried bay leaf; 1 bunch escarole, leaves separated; 59 milliliters flat-leaf parsley leaves; 10 sprigs fresh thyme; 1 garlic clove, chopped; 4 fillets halibut fillets (1 lb. total); 1 teaspoons kosher salt; 6 slices thin slices lemon; 473 milliliters reduced-sodium chicken broth; 1 Tbsp extra-virgin olive oil; 113 grams thinly sliced pancetta; 1 teaspoon pepper, divided; 2 Tbsps unsalted butter

Halibut, Clams, and Pancetta with Escarole is a gluten free and primal main course. This recipe covers 51% of your daily requirements of vitamins and minerals. One serving contains 628 calories, 85g of protein, and 27g of fat. This recipe serves 4. Head to the store and pick up flat-leaf parsley leaves, chicken broth, butter, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Bring broth, lemon, garlic, thyme, bay leaf, and 1/2 tsp. pepper to a boil in a large pot. Reduce heat and add escarole and clams. Cover pot; simmer until clams open, about 15 minutes.

Ingredients you will need

Bay Leaves

Escarole

Garlic

Pepper

Broth

Clams

Lemon

Thyme

Equipment you will use

Pot

Heat oil in a large frying pan over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add pancetta and cook until crisp, about 4 minutes. With a slotted spoon, transfer pancetta to a paper towel.

Ingredients you will need

Pancetta

Equipment you will use

Slotted Spoon

Paper Towels

Sprinkle fish with salt and remaining 1/2 tsp. pepper.

Ingredients you will need

Pepper

Fish

Salt

Lay fish in pan and cook over medium heat until bottom edge looks browned, 3 to 5 minutes.

Ingredients you will need

Fish

Equipment you will use

Frying Pan

Add butter, then turn fish over and cook until opaque in center, about 3 minutes.

Ingredients you will need

Butter

Fish

Spoon escarole and clams into 4 serving bowls, pouring in just enough broth to cover. Top each with a fish fillet, a few pieces of fried pancetta, and a few parsley leaves.

Ingredients you will need

Parsley

Escarole

Pancetta

Broth

Clams

Fish

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

16smalls

clams in the shell 1

dried bay leaf 1bunch

escarole, leaves separated 59milliliters

flat-leaf parsley leaves 10sprigs

fresh thyme 1

garlic clove, chopped 4fillets

halibut fillets (1 lb. total)1teaspoons

kosher salt 6slices

thin slices lemon 473milliliters

reduced-sodium chicken broth 1Tbsp

extra-virgin olive oil 113grams

thinly sliced pancetta 1teaspoon

pepper, divided 2Tbsps

unsalted butter

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Clams. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Hahn Winery Santa Lucia Highlands Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 17 dollars per bottle.