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 »
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
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
- 1⁄2 cup packed flat-leaf parsley leaves
- 4 (5-6-oz.) black sea bass filets
- 2 tbsp. butter
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