Black Bass with Chickpeas, Clams, and Chorizo
Serve this hearty main course (from Brooklyn's Marlow & Sons) with a loaf of crusty bread to soak up the chorizo-spiked broth. See the recipe »
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Cooking tools:
- Saucepan
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- Slotted spoon
- Paper towel
- Nonstick skillet
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- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Mixing bowl
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Ingredients
- 7 tbsp. extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 2 sprigs thyme
- 1 onion, halved and thinly sliced
- 1 chile de arbol
- Kosher salt
- freshly ground black pepper
- 6 oz. fresh chorizo, removed from casing and crumbled
- 12 littleneck clams, scrubbed and rinsed
- 2 cups roughly chopped escarole
- 1⁄2 cup packed flat-leaf parsley leaves
- 4 (5-6-oz.) black sea bass filets
- 2 tbsp. butter
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