Braised Swordfish Collar With Chorizo And Clams Recipes
CHORIZO STEAMED CLAMS
I have always just called these chorizo steamed clams, 'Spanish Clams,' since it seems like there's some variation of this on every Spanish restaurant menu I've ever seen. Sometimes they use beer, or white wine, or sherry; and many varieties of clams can be used. But the common denominator is the spicy, Spanish-style chorizo. I like to serve steamed clams with grilled bread.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Place large pot over medium heat; add olive oil. Stir in diced onion; cook and stir until onions begin to turn translucent, 3 or 4 minutes. Add chorizo; cook and stir to render some fat, about 3 minutes. Add garlic and cook 1 minute. Pour in white wine.
- Raise heat to high and bring liquid to a boil. Immediately add clams and distribute evenly. Cover and cook until clams open, about 7 minutes. During this time you can occasionally shake the pot to "stir" the clams using potholders or a kitchen towel to hold the pot handles. It's best not to open the lid and stir.
- When clams have opened, remove pot from heat. Stir in butter and parsley; allow butter to melt. Serve clams in heated bowls with lots of the liquid.
Nutrition Facts : Calories 986.3 calories, Carbohydrate 29.4 g, Cholesterol 291.8 mg, Fat 37.2 g, Fiber 1.1 g, Protein 94.3 g, SaturatedFat 13.3 g, Sodium 853.4 mg, Sugar 3.6 g
BRAISED SWORDFISH COLLAR WITH CHORIZO AND CLAMS
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Heat the olive oil in a 7-to-8-quart enameled cast-iron Dutch oven over medium-high heat. Season the fish with salt, then cook until browned, about 2 minutes per side. Transfer to a plate. Add the onion, garlic, fennel, chile pepper and carrot to the pot; reduce the heat to medium and sweat the vegetables, about 2 minutes. Add the chorizo and cook until browned, about 2 more minutes. Add the sherry and bring to a simmer, scraping up any browned bits from the bottom of the pot with a wooden spoon.
- Crush the tomatoes with your hands and add to the pot with their juices. Add the saffron, chicken stock and clams and bring to a simmer. Cover and cook until the clams just begin to open, about 3 minutes. Add the swordfish to the pot and simmer, covered, until the swordfish is cooked through and the clams open, about 7 more minutes. (Discard any clams that do not open.) Stir in the olives, parsley and basil. Serve with grilled bread.
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MONKFISH AND CLAMS WITH CHORIZO RECIPE - LOS ANGELES …
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Servings 6Estimated Reading Time 8 minsCategory MAINS, HEALTHY, FISH & SHELLFISHTotal Time 1 hr 30 mins
- In a large, heavy pot over medium-low heat, warm the oil and add the chorizo. Cook until it has rendered some of its fat and looks cooked, about 5 minutes. Add the onion and bell pepper and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 3 minutes. Add the tomatoes, white wine and saffron and cook until the tomatoes have melted into the sauce, which should have lost its alcohol smell. Add the potatoes. The texture should be loose and slightly soupy, but not broth-like. Taste and season with salt. (The recipe can be prepared to this point up to 2 hours in advance; or even further if tightly covered and refrigerated.)
- When almost ready to serve, warm the base over medium heat. Add the monkfish and cook just until it changes color, about 3 minutes. Add the clams, raise the heat to high, cover tightly and cook until all of the clams have opened, about 5 minutes. Sprinkle with parsley and serve immediately.
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