Striped Bass with Clams, Black Olives, and Chorizo


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.


4 to 6 servings

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