Braised Sea Bass
Braised Black Sea Bass – Serves 4
2 Tbsp extra-virgin olive oil
1 medium red onion, chopped
1/2 c diced fennel
6 ounces cooked or cured chorizo, thinly sliced
1/2 c oil-cured black olives, pitted
1 tsp dried oregano or 1 Tbsp fresh oregano, chopped
1/2 c fruity white wine
2 cloves garlic, minced
2 medium tomatoes, chopped
4 skinless striped sea bass fillets
freshly ground black pepper
16 littleneck clams, scrubbed and rinsed
Heat olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add onion, chorizo, fennel, olives, and oregano. Sautés until onion and fennel have softened; 6-8 minutes. Add wine and scrape any brown bits stuck to bottom of pan. Stir in garlic and tomatoes. Cook 5 more minutes.
Place fillets over olive/fennel/tomato mixture and add pepper to taste. Scatter clams over all and cover pan. Cook over medium-low heat until clams have opened and fish is done; 10-12 minutes. Use a large serving spoon to transfer fish and tomato mixture into shallow serving bowls, then spoon more broth over each. Garnish with parsley, and enjoy.