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.
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.