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
- 1⁄2 cup packed flat-leaf parsley leaves
- 4 (5-6-oz.) black sea bass filets
- 2 tbsp. butter
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.
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.
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.
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.