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Striped Bass with Clams, Black Olives, and Chorizo

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

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  • 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


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

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