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Braised swordfish with chorizo and clams

Makes 6 servings


  • 2 tablespoon olive oil
  • 6 tablespoon 6-ounces pieces swordfish
  • 1 tablespoon yellow onion, minced
  • 2 tablespoon garlic cloves, minced
  • 1 tablespoon fennel bulb, cut into medium dice
  • 1 tablespoon serrano chile, minced
  • 1 tablespoon carrot, cut into medium dice
  • 1/2 pound smoked chorizo, cut into 1/4 inch pieces
  • 1/2 cup sherry\1 small pinch of saffron
  • 1 cup chicken stock
  • 1 cup 12-ounce can crushed whole peeled tomatoes, with their juice
  • 1 1/2 pound middle neck clams (about 24), well washed
  • 2 tablespoon chopped kalamata olives
  • 3 tablespoon chopped fresh flat-leaf parsley leaves
  • 3 tablespoon sliced fresh basil leaves


Baking Directions:

Preheat the oven to 375 degrees F.

In a 7- or 8-quart enameled cast-iron Dutch oven, heat the oil over medium-high heat.

Season the swordfish with salt, add it to the pan, and brown it, about 2 minutes per side.

Add the onion, garlic, fennel, chili and carrot; lower the heat to medium, and cook to sweat the vegetables, about 2 minutes.

Add the chorizo and continue to sweat.

Pour in the sherry and bring to a simmer, scraping the bottom of the pot.

Add the saffron, stock, tomatoes and clams and bring to a simmer.

Cover the pot and place it in the oven for 5 minutes, or until the clams open.

(Discard any clams that do not open.)

Remove from the oven, add the olives, parsley and basil and serve.

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