Black Bass with Chickpeas Clams and Chorizo
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
Organization Tags
Tags easily organize your Recipe Library
Comments