Share this recipe


  • 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


  • 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


  • 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

Start typing and press Enter to search