Black Bass with Chickpeas, Clams, and Chorizo

SpoonFed: Via Saveur


7 tbsp. extra-virgin olive oil
4 cloves garlic, thinly sliced
2 sprigs thyme
1 onion, halved and thinly sliced
1 chile de árbol
1 (15-oz.) can chickpeas
Kosher salt and freshly ground black pepper,
to taste
6 oz. fresh chorizo, removed from casing
and crumbled
12 littleneck clams, scrubbed and rinsed
2 cups roughly chopped escarole
½ cup packed flat-leaf parsley leaves
4 (5–6-oz.) black sea bass filets
2 tbsp. butter


1. 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, and simmer to let the flavors meld, about 20 minutes. Season with salt and pepper and set chickpea broth aside. [...] read more