Enlarge Credit: Landon Nordeman
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
1/2 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.
2. Heat 1 tbsp. oil in a 10" skillet over medium-high heat. Add chorizo and cook, stirring occasionally, until browned, about 8 minutes. Using a slotted spoon, transfer chorizo to paper towels.
3. Bring chickpea broth to a boil, add clams, and cook, covered, until clams open, about 6 minutes. Stir in escarole, parsley, and reserved chorizo; set aside and cover to keep warm.
4. Season fish with salt and pepper. Heat 2 tbsp. oil in a 12" nonstick skillet over medium-high heat. Transfer 2 filets to skillet skin side down and press gently with a metal spatula until fish stops sizzling. Reduce heat to medium and cook until skin is golden brown, about 5 minutes. Flip fish and hold it down gently with the spatula while pouring off and discarding oil. Add 1 tbsp. butter to skillet. Using a spoon, baste fish with butter until fish is cooked through, about 2 more minutes. Repeat with remaining filets. Divide chickpea broth between 4 bowls and top each with a fish filet.
SERVES 4
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