Black Bass with Chickpeas, Clams, and Chorizo | Saveur
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 »
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 and freshly ground black pepper, to taste
- 6 oz. fresh chorizo, removed from casing and crumbled
- 12 littleneck clams, scrubbed and rinsed
- 2 cups roughly chopped escarole
- <sup>1</sup>⁄<sub>2</sub> cup packed flat-leaf parsley leaves
- 4 (5-6-oz.) black sea bass filets
- 2 tbsp. butter
More Like This
On Writing, Music, Marlow & Sons' Fish, Clams and Chorizo Broth - Turntable Kitchen
turntablekitchen.com
Recipe: <!-- -->Black Pepper-Crusted Salmon with Littleneck Clams and Chorizo<!-- --> | Whole Foods
wholefoodsmarket.com
Fish. Part 2
chestofbooks.com
Recipe: Mussels & Clams | Style at Home
styleathome.com
Black Sea Bass with Sweet Parsnips, Arrowleaf Spinach, and Saffron—Vanilla Sauce from The French Lau
app.ckbk.com
Braised Bass and Clams in White Wine and Cream | Saveur
saveur.com
How to Make Delicious Grilled Black Sea Bass: 5…
seafood-portal.com
Black Rice Salad with Chorizo & Prawns | Tefal Recipe
tefal.com.au