- 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
- 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
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.
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.
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.
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.
Note: Nutritional analysis is per serving.