Halibut, Clams, And Pancetta With Escarole Recipe

Name: Halibut, Clams, And Pancetta With Escarole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups reduced-sodium chicken broth; 6 thin slices lemon; 1 garlic clove, chopped; 10 sprigs fresh thyme; 1 dried bay leaf; 1 teaspoon pepper, divided; 1 bunch escarole, leaves separated; 16 small clams in the shell; 1 tablespoon extra-virgin olive oil; 4 ounces thinly sliced pancetta; 4 halibut fillets (1 lb. total); 1/2 teaspoon kosher salt; 2 tablespoons unsalted butter; 1/4 cup flat-leaf parsley leaves

Servings: persons

2 cups reduced-sodium chicken broth
6 thin slices lemon
1 garlic clove, chopped
10 sprigs fresh thyme
1 dried bay leaf
1 teaspoon pepper, divided
1 bunch escarole, leaves separated
16 small clams in the shell
1 tablespoon extra-virgin olive oil
4 ounces thinly sliced pancetta
4 halibut fillets (1 lb. total)
1/2 teaspoon kosher salt
2 tablespoons unsalted butter
1/4 cup flat-leaf parsley leaves

1
Bring broth, lemon, garlic, thyme, bay leaf, and 1/2 tsp. pepper to a boil in a large pot. Reduce heat and add escarole and clams. Cover pot; simmer until clams open, about 15 minutes.
2
Heat oil in a large frying pan over medium-high heat. Add pancetta and cook until crisp, about 4 minutes. With a slotted spoon, transfer pancetta to a paper towel.
3
Sprinkle fish with salt and remaining 1/2 tsp. pepper. Lay fish in pan and cook over medium heat until bottom edge looks browned, 3 to 5 minutes. Add butter, then turn fish over and cook until opaque in center, about 3 minutes.
4
Spoon escarole and clams into 4 serving bowls, pouring in just enough broth to cover. Top each with a fish fillet, a few pieces of fried pancetta, and a few parsley leaves.
5
Note: Nutritional analysis is per serving.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups reduced-sodium chicken broth, 6 thin slices lemon, 1 garlic clove, chopped, 10 sprigs fresh thyme, and more.

Yes, Halibut, Clams, And Pancetta With Escarole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Halibut, Clams, And Pancetta With Escarole

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