I made this recipe last week as well! Oh man, I love me some shell fish. The grocery store wasn’t carrying halibut that day so I bought some cod and it was still delicious. Also I totally forgot to buy Escarole so I just left it out.
2 cups reduced sodium chicken broth
6 thin slices lemon
2 garlic gloves chopped
10 sprigs fresh thyme
1 dried bay leaf
1 teaspoon pepper (divided)
1 bunch escarole (leaves separated)
16 small clams in shell (I bought a bag of 32 on sale)
1 tablespoon of EVOO
4oz. thinly sliced pancetta
4 halibut filets (1 lb total)
1/2 tsp. salt
2 tablespoons unsalted butter
1/4 cub flat leaf parsley
- 1. Bring broth, lemon, garlic, thyme, bay leaf, and 1/2 tsp. pepper to a boil in a large pot. Reduce heat and add escarole and clams. Cover pot; simmer until clams open, about 15 minutes.
- 2. Heat oil in a large frying pan over medium-high heat. Add pancetta and cook until crisp, about 4 minutes. With a slotted spoon, transfer pancetta to a paper towel.
- 3. Sprinkle fish with salt and remaining 1/2 tsp. pepper. Lay fish in pan and cook over medium heat until bottom edge looks browned, 3 to 5 minutes. Add butter, then turn fish over and cook until opaque in center, about 3 minutes.
- 4. Spoon escarole and clams into 4 serving bowls, pouring in just enough broth to cover. Top each with a fish fillet, a few pieces of fried pancetta, and a few parsley leaves.
Original source: myrecipes.com