Braised Swordfish Collar With Chorizo And Clams

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2 tablespoons extra-virgin olive oil

6 6-ounce pieces swordfish collar (or substitute loin)

Kosher salt

1 yellow onion, minced

2 cloves garlic, minced

1 bulb fennel, diced

1 serrano chile pepper, minced

1 carrot, diced

1/2 pound smoked chorizo, thinly sliced

1/2 cup dry sherry

1 12-ounce can whole peeled tomatoes

1 small pinch saffron

1 cup chicken stock

1 1/2 pounds littleneck clams (about 24), scrubbed

2 tablespoons chopped pitted kalamata olives

3 tablespoons chopped fresh parsley

3 tablespoons sliced fresh basil

Grilled bread, for serving

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