On Writing, Music, Marlow & Sons' Fish, Clams and Chorizo Broth - Turntable Kitchen

Ingredients

• 2 filets of sea bass or black bass (about 3/4 of a pound)
• extra-virgin olive oil
• 1 clove of garlic, sliced thinly longways
• 1 sprig of fresh thyme
• 1 onion, halved and thinly sliced
• 1 dried chile de árbol, crumbled
• 1/2 of a 15 ounce can of chickpeas
• salt and pepper, to taste
• 3 ounces of fresh chorizo, casings removed
• 12 littleneck clams
• 1 cup of chopped radicchio or escarole
• 1/4 cup of flat-leaf parsley leaves, chopped
• 2 tablespoons of butter