Striped Bass with Clams, Black Olives, and Chorizo
Upload Your Photo- 0Comment
Print
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 oil1 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
Browse Similar Recipes
- By Category: Fish and Seafood
- By Prep Methods: Braise, Saute
- By Course: Main Dish
Receive bi-monthly seasonal recipes hand picked by Yankee editors.
No comments yet.