Alaska Black Cod "San Sebastian"

Ingredients:
   4 Alaska Black Cod fillets (approx. 6 oz each)
   1/4 cup extra virgin Olive Oil
   2 cups Sofrito (see below)
   1 1/2 cup Chicken Stock
   1 cup Chorizo, medium diced
   20 Littleneck Clams
   1 cup cooked White Beans
   3 Tbsp Butter
   Salt and Black Pepper
   Fresh Herbs, i.e. chervil, lemon thyme, parsley (optional garnish)
Sofrito
   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

Alaska Black Cod "San Sebastian"

Directions:
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.