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Sofrito: Heat oil in a large skillet over medium heat. Add onion, red pepper, garlic and saute 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 black cod in skillet. Sear fish 1 minute on each side. Place skillet in a 400F oven and roast for 7 minutes.
In a medium sauce pan, 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 hear 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.
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