Halibut, Clams, and Pancetta with Escarole

Halibut, Clams, and Pancetta with Escarole Recipe
Photo: Jeffery Cross; Styling: Randy Mon

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional 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

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

Preparation

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.

Note: Nutritional analysis is per serving.

Note:

Tyler Florence,

September 2010
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