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Ingredients
- 7 tablespoons Badia Extra Virgin Olive Oil
- 4 cloves garlic, thinly sliced
- 2 sprigs thyme
- 1 onion, halved and thinly sliced
- 1 teaspoon Badia Arbol Ground Chili
- Badia Kosher Salt (to taste)
- Badia 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 Badia Parsley Flakes
- 4 (5-6-oz.) black sea bass filets
- 2 tbsp. butter
Directions
- 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
- Simmer to let the flavors meld, about 20 minutes
- Season with salt and pepper
- Set chickpea broth aside
Next
- 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
Next
- 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