Halibut, Clams, and Pancetta with Escarole

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 493Calories from Fat 65

% Daily Value *
Total Fat 36g56%

Saturated Fat 10g50%
Cholesterol 130mg44%
Sodium 990mg42%
Total Carbohydrate 7.6g3%

Dietary Fiber 4.5g18%
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Halibut, Clams, and Pancetta with Escarole