Return to Content

Striped Bass with Clams, Black Olives, and Chorizo

Striped Bass with Clams, Black Olives, and Chorizo
2 votes, 4.00 avg. rating (79% score)
by in Jul 2007

Yield: 4 to 6 servings

Using a wealth of summer ingredients -- tomatoes, fennel, oregano, and fresh clams -- this one-pot dish essentially steam-braises the bass to juicy perfection. Because the chorizo and olives are savory and the clams contain natural brine, this recipe calls for no added salt.


Ingredients:

  • 2 tablespoons olive oil
  • 1 medium red onion, peeled and chopped
  • 1/2 cup diced fennel
  • 6 ounces cooked or cured chorizo, thinly sliced
  • 1/2 cup oil-cured pitted black olives
  • 1 tablespoon fresh chopped oregano
  • 1/2 cup fruity white wine
  • 2 cloves garlic, minced
  • 2 medium ripe tomatoes, chopped
  • 1-1/2 pounds skinless, boneless striped bass fillets (about 1 inch thick)
  • Freshly ground black pepper
  • 16 littleneck clams, scrubbed and rinsed

Instructions:

Heat oil in a large, heavy-bottomed saucepan over medium-high setting. Add onion, fennel, chorizo, olives, and oregano and saut

Updated Friday, June 8th, 2007

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111