Black Bass with Chickpeas, Clams, and Chorizo

• 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

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