Black Bass with Chickpeas, Clams, and Chorizo

  • Serves

    serves 4


Serve this hearty main course (from Brooklyn's Marlow & Sons) with a loaf of crusty bread to soak up the chorizo-spiked broth.


  • 7 tbsp. extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 2 sprigs thyme
  • 1 onion, halved and thinly sliced
  • 1 chile de arbol
  • Kosher salt and freshly ground black pepper, to taste
  • 6 oz. fresh chorizo, removed from casing and crumbled
  • 12 littleneck clams, scrubbed and rinsed
  • 2 cups roughly chopped escarole
  • 12 cup packed flat-leaf parsley leaves
  • 4 (5-6-oz.) black sea bass filets
  • 2 tbsp. butter


Step 1

Heat 2 tbsp. oil in a 4-qt. saucepan over medium-high heat. Add garlic, thyme, onions, and chile and cook, stirring occasionally, until soft, about 12 minutes. Add chickpeas and 4 cups water; bring to a boil, reduce heat to medium-low, and simmer to let the flavors meld, about 20 minutes. Season with salt and pepper and set chickpea broth aside.

Step 2

Heat 1 tbsp. oil in a 10" skillet over medium-high heat. Add chorizo and cook, stirring occasionally, until browned, about 8 minutes. Using a slotted spoon, transfer chorizo to paper towels.

Step 3

Bring chickpea broth to a boil, add clams, and cook, covered, until clams open, about 6 minutes. Stir in escarole, parsley, and reserved chorizo; set aside and cover to keep warm.

Step 4

Season fish with salt and pepper. Heat 2 tbsp. oil in a 12" nonstick skillet over medium-high heat. Transfer 2 filets to skillet skin side down and press gently with a metal spatula until fish stops sizzling. Reduce heat to medium and cook until skin is golden brown, about 5 minutes. Flip fish and hold it down gently with the spatula while pouring off and discarding oil. Add 1 tbsp. butter to skillet. Using a spoon, baste fish with butter until fish is cooked through, about 2 more minutes. Repeat with remaining filets. Divide chickpea broth between 4 bowls and top each with a fish filet.

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