Updated Friday, June 8th, 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.
Heat oil in a large, heavy-bottomed saucepan over medium-high setting. Add onion, fennel, chorizo, olives, and oregano and saut
In this issue: Summer Off the Beaten Path
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