Foodie Friday: Striped Bass with Clams, Chorizo and Fennel
Recipe type: Main Dish
Cuisine: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
  • 2 T olive oil
  • 1 small red onion, sliced
  • ½ large fennel bulb, sliced
  • 1 chorizo sausage link, sliced diagonally (I used Aidelle's chicken chorizo)
  • 10-12 pitted black olives
  • ½ cup sherry wine (you can use white wine as a substitute)
  • 6 cloves garlic, smashed
  • 2 medium tomatoes, cut into eight chinks each
  • 1 lb skinless stripe bass filet, cut into 4 pieces
  • 12 clams, scrubbed and rinsed
  • ½ lemon
  • salt and pepper
  1. Heat oil in large, deep skillet over medium heat
  2. Add onion, fennel, chorizo and saute until vegetables have softened, about 8 minutes
  3. Add wine to deglaze the pan and scrape up any bits sticking to the bottom (that's where you will get a lot of your flavor)
  4. Stir in garlic, tomatoes and olives and cook for 5 minutes
  5. Squeeze lemon over fish fillets and sprinkle with salt and pepper (or montreal steak seasoning) before adding them to the pan on top of the vegetables along with the clams
  6. Cover the pot, reduce heat to medium low and allow to simmer for about 10 to 15 minutes until fish is cooked and clams have opened (discard any clams that do not open).
  7. Using large serving spoon, transfer fish and clams to dish or bowl and spoon chorizo and vegetable mixture, along with the broth over everything on the plate. Serve and enjoy!
Recipe by Jackie Ourman at