4 Alaska sablefish fillets (approx. 6 oz. each)
1⁄4 cup extra virgin olive oil
2 cups Sofrito (see recipe)
1 1⁄2 cup chicken stock
1 cup chorizo, medium diced
20 Littleneck clams
1 cup cooked white beans
2 tbsp. butter
Salt and black pepper
Fresh herbs, i.e. chervil, lemon thyme, parsley (optional garnish)
4 tbsp. olive oil
1 cup yellow onion, finely chopped
1 cup red pepper, finely chopped
1⁄2 cup tomato, finely chopped
5 cloves of garlic, minced
2 tbsp. paprika
1 tsp. cayenne pepper
1 tbsp. tomato paste
Heat oil in a large skillet over medium heat. Add onion, red pepper, garlic and sauté for 10 minutes, stirring frequently. Add paprika, cayenne, tomato paste. Remove from heat and reserve.
Season fillets with salt and black pepper. Place 2 tbsp. oil in a medium skillet. Bring to medium/high heat and place sablefish in skillet. Sear fish 1 minute on each side. Place skillet in a 400°F oven and roast for 7 minutes.
In a medium saucepan, over moderate heat, place chicken stock, chorizo, Sofrito, and simmer for 5 minutes. Add clams and continue to cook until clams open. Add white beans. Remove from heat and stir in butter.
To Serve: Divide Sofrito broth among 4 large serving bowls. Top with fillets and drizzle with extra virgin olive oil. Garnish with fresh herbs, i.e. chervil, lemon thyme, parsley.
Recipe by Chef Marc Lippman, Fraiche Restaurant