Halibut, Clams, and Pancetta with Escarole

Photo: Jeffery Cross; Styling: Randy Mon

Yield: Serves 4
Total:
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 493
  • Calories from fat: 65%
  • Protein: 35g
  • Fat: 36g
  • Saturated fat: 10g
  • Carbohydrate: 7.6g
  • Fiber: 4.5g
  • Sodium: 990mg
  • Cholesterol: 130mg

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. 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. 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. 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. 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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