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Halibut, Clams, and Pancetta with Escarole

Photo: Jeffery Cross; Styling: Randy Mon
Total time 30 mins
Yield Serves 4

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

Nutrition Information

  • calories 493
  • caloriesfromfat 65 %
  • protein 35 g
  • fat 36 g
  • satfat 10 g
  • carbohydrate 7.6 g
  • fiber 4.5 g
  • sodium 990 mg
  • cholesterol 130 mg

How to Make It

  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.