Braised Swordfish Collar With Chorizo and Clams

• 2 tablespoons extra-virgin olive oil
• 6 6 -ounce pieces swordfish collar (or substitute loin)
• Kosher salt
• 1 yellow onion, minced
• 2 cloves garlic, minced
• 1 bulb fennel, diced
• 1 serrano chile pepper, minced
• 1 carrot, diced
• 1/2 pound smoked chorizo, thinly sliced
• 1/2 cup dry sherry
• 1 12 -ounce can whole peeled tomatoes
• 1 small pinch saffron
• 1 cup chicken stock
• 1 1/2 pounds littleneck clams (about 24), scrubbed
• 2 tablespoons chopped pitted kalamata olives
• 3 tablespoons chopped fresh parsley
• 3 tablespoons sliced fresh basil
• Grilled bread, for serving

1. Heat the olive oil in a 7-to-8-quart enameled cast-iron Dutch oven over medium-high heat.
2. Season the fish with salt, then cook until browned, about 2 minutes per side.
3. Transfer to a plate.
4. Add the onion, garlic, fennel, chile pepper and carrot to the pot; reduce the heat to medium and sweat the vegetables, about 2 minutes.
5. Add the chorizo and cook until browned, about 2 more minutes.
6. Add the sherry and bring to a simmer, scraping up any browned bits from the bottom of the pot with a wooden spoon.
7. Crush the tomatoes with your hands and add to the pot with their juices.
8. Add the saffron, chicken stock and clams and bring to a simmer.
9. Cover and cook until the clams just begin to open, about 3 minutes.
10. Add the swordfish to the pot and simmer, covered, until the swordfish is cooked through and the clams open, about 7 more minutes.
11. (Discard any clams that do not open.)
12. Stir in the olives, parsley and basil.
13. Serve with grilled bread.

extravirgin olive oil, swordfish collar, kosher salt, yellow onion, garlic, fennel, serrano chile pepper, carrot, chorizo, sherry, tomatoes, saffron, chicken stock, littleneck clams, olives, parsley, fresh basil, bread

Taken from www.foodnetwork.com/recipes/michael-symon/braised-swordfish-collar-with-chorizo-and-clams-recipe.html (may not work)