Striped Bass with Clams, Black Olives, and Chorizo Recipe

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Using a wealth of summer ingredients -- tomatoes, fennel, oregano, and fresh clams -- this one-pot dish essentially steam-braises the bass to juicy perfection. Because the chorizo and olives are savory and the clams contain natural brine, this recipe calls for no added salt.

Yield: 4 to 6 servings

• 2 tablespoons olive oil
• 1 medium red onion, peeled and chopped
• 1/2 cup diced fennel
• 6 ounces cooked or cured chorizo, thinly sliced
• 1/2 cup oil-cured pitted black olives
• 1 tablespoon fresh chopped oregano
• 1/2 cup fruity white wine
• 2 cloves garlic, minced
• 2 medium ripe tomatoes, chopped
• 1-1/2 pounds skinless, boneless striped bass fillets (about 1 inch thick)
• Freshly ground black pepper
• 16 littleneck clams, scrubbed and rinsed

Heat oil in a large, heavy-bottomed saucepan over medium-high setting. Add onion, fennel, chorizo, olives, and oregano and saute; until vegetables have softened, about 8 minutes. Stir in wine and scrape bottom of pan to remove any brown bits that are stuck to the bottom. Stir in garlic and tomatoes and cook 5 minutes.

Arrange striped bass fillets over tomato mixture and season with pepper. Scatter clams over fish and cover pan. Braise over medium-low heat until fish is cooked through and clams have opened, 10 to 12 minutes. Using a large serving spoon, transfer portions of fish and tomato mixture into shallow bowls. Spoon more tomato mixture and clams around fish.