Braised swordfish with chorizo and clams

Ingredients

• 2 tablespoons olive oil
• 6 6-ounce pieces swordfish
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 1 fennel bulb, cut into medium dice
• 1 serrano chile, minced
• 1 carrot, cut into medium dice
• 1/2 pound smoked chorizo, cut into 1/4-inch pieces
• 1/2 cup sherry 1 small pinch of saffron
• 1 cup chicken stock
• 1 12-ounce can crushed whole peeled tomatoes, with their juice
• 1 1/2 pounds middle neck clams (about 24), well washed
• 2 tablespoons chopped kalamata olives
• 3 tablespoons chopped fresh flat-leaf parsley leaves
• 3 tablespoons sliced fresh basil leaves