Braised Swordfish with Chorizo and Clams
- Hark! If you don't like swordfish, this becomes an excellent way to serve clams in delicious broth for dinner with bread, and who wouldn't think that is fun? You can then pretend you are in the Mediterranean dining alfresco because they always serve clams in some sexy broth on the Mediterranean, don't they? I wouldn't know. I've never been, which is why I'm so good at pretending and I don't mind telling you it's one of the greatest tragedies of my entire life.
- Dear Jeremy,
- Are you aware that never visiting the Mediterranean is, in fact, the worst tragedy of my life? To make matters worse, I have had some seriously messed up crap happen to me, so this is saying A LOT. We travel to Leadville for your bike races. We traveled to Grand Junction for a race. We travel to Crested Butte for your races too. All those times we could have been in the south of France! But, no, because your races are "closer to home" and "less expensive" we just stay in our state and you can still race and ride your bike and be happy. Me? I'll die an unfulfilled woman whos eyes have never seen the glorious riches found a bowl of clams, broth and bread (except for when I make it at home but you and I both know that absolutely does not count). Is that what you want, Jeremy? Gosh, you can be so selfish.
Obviously, I am kidding. I don't know why I wrote that.
Dear Jeremy,
I am sorry. I am listening to Mumford & Sons and I think I got all amped up.
- I honestly don't love swordfish, but I still included it since this was the recipe that earned Michael Symon his Iron Chef status and I kind of wanted to follow the directions in their entirety. This is really good but it's more than that. This is the kind of meal that makes you want to linger at the table a little longer, pour yourself another glass of Rioja, and just sit and take in the moment. It breeds thankfulness, friendship, love, and somewhere between dunking your tenth piece of bread into the smokey rich broth and going home, you'll pause, look around and realize the fullness around you. Food has the power to do that, and my friends, this one does. Make sure you enjoy it with people you love.
If you decide to leave the swordfish out, you'll need to buy more clams.
Braised Swordfish with Chorizo and Clams
adapted from Michael Symon
serves 4-6
- 2 tablespoons extra virgin olive oil
- 6 6-ounce pieces swordfish collar (or substitute loin)
- Kosher salt
- 1 yellow onion, minced
- 2 cloves garlic, minced
- 1 bulb fennel, diced
- 1 serrano chile pepper, minced
- 1 carrot, diced
- 1/2 pound smoked chorizo, thinly sliced
- 1/2 cup dry sherry
- 1 12-ounce can whole peeled tomatoes
- 1 small pinch saffron
- 1 1/2 cups chicken stock ( I used 2 cups for more broth)
- 1 1/2 pounds littleneck (about 24), scrubbed
- 2 tablespoons chopped pitted kalamata olives
- 3 tablespoons chopped fresh parsley
- 3 tablespoons sliced fresh basil
- Grilled bread, for serving
Place clams in a big bowl full of cool water and 2 tablespoons flour. Let them sit in the refrigerator for 30 minutes before using. This will help the clams absorb the clean water and spit out any sand they may have.
Heat the olive oil in a 7-to-8-quart enameled cast-iron Dutch oven over medium-high heat. Season the fish with salt, then cook until browned, about 2 minutes per side. Transfer to a plate. Add the onion, garlic, fennel, chile pepper and carrot to the pot; reduce the heat to medium and sweat the vegetables, about 2 minutes, sprinkle with a good pinch of salt. Add the chorizo and cook until browned, about 2 more minutes. Add the sherry and bring to a simmer, scraping up any browned bits from the bottom of the pot with a wooden spoon.
Crush the tomatoes with your hands and add to the pot with their juices. Add the saffron, chicken stock and clams and bring to a simmer. Cover and cook until the clams just begin to open, about 3 minutes. Add the swordfish to the pot and simmer, covered, until the swordfish is cooked through and the clams open, about 7 more minutes. (Discard any clams that do not open.) Stir in the olives, parsley and basil. Check for seasonings and sprinkle with more salt if needed. Serve with grilled bread.