Halibut, Clams, and Pancetta with Escarole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 cups reduced-sodium chicken broth |
6 thin slices lemon |
1 garlic clove, chopped |
10 sprigs fresh thyme |
1 dried bay leaf |
1 teaspoon pepper, divided |
1 bunch escarole, leaves separated |
16 small clams in the shell |
1 tablespoon extra-virgin olive oil |
4 ounces thinly sliced pancetta |
4 halibut fillets (1 lb. total) |
1/2 teaspoon kosher salt |
2 tablespoons unsalted butter |
1/4 cup flat-leaf parsley leaves |
Directions:
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.
5. Note: Nutritional analysis is per serving.
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