Braised Swordfish Collar With Chorizo and Clams

1. 1

   Heat the olive oil in a 7-to-8-quart enameled cast-iron Dutch oven over medium-high heat.

2. 2

   Season the fish with salt, then cook until browned, about 2 minutes per side.

3. 3

   Transfer to a plate.

4. 4

   Add the onion, garlic, fennel, chile pepper and carrot to the pot; reduce the heat to medium and sweat the vegetables, about 2 minutes.

5. 5

   Add the chorizo and cook until browned, about 2 more minutes.

6. 6

   Add the sherry and bring to a simmer, scraping up any browned bits from the bottom of the pot with a wooden spoon.

7. 7

   Crush the tomatoes with your hands and add to the pot with their juices.

8. 8

   Add the saffron, chicken stock and clams and bring to a simmer.

9. 9

   Cover and cook until the clams just begin to open, about 3 minutes.

10. 10

    Add the swordfish to the pot and simmer, covered, until the swordfish is cooked through and the clams open, about 7 more minutes.

11. 11

    (Discard any clams that do not open.)

12. 12

    Stir in the olives, parsley and basil.

13. 13

    Serve with grilled bread.

* Per serving · 4 servings · Values may vary.