Black Cod San Sebastian with Clams, Chorizo & White Beans
This version of Black Cod San Sebastian serves four: roasted sablefish over a tomato-pepper broth with clams, chorizo and white beans. Make the sofrito first, then cook the fish and finish the broth.
Ingredients for Four
- Four uncooked sablefish fillet portions, 8 oz each
- 1 tbsp olive oil for the fish
- 1½ cups low-sodium chicken or vegetable stock, plus extra if needed
- 1 cup diced dry-cured Spanish chorizo labeled ready to eat
- 20 live littleneck clams, scrubbed under cold running water
- 1 cup cooked, drained white beans
- 2 tbsp unsalted butter
- Black pepper, salt as needed, and chopped parsley
Use ready-to-eat Spanish chorizo for this method. Raw sausage needs its own complete cooking step and is not a direct substitute.
For the Sofrito
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 medium tomato, chopped
- 5 garlic cloves, minced
- 2 tsp sweet or smoked paprika
- ¼ tsp cayenne, optional
- 1 tbsp tomato paste
Use the whole sofrito batch below; no separate two-cup measurement is required.
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Make the Sofrito
- Heat 2 tbsp oil in a wide saucepan over medium heat. Cook the onion and pepper for about 10 minutes, stirring, until softened.
- Add garlic and cook for about 1 minute. Stir in tomato paste, paprika and optional cayenne briefly, keeping the spices from scorching.
- Add the chopped tomato. Cook gently for 5–8 minutes, stirring, until it softens and the mixture thickens.
Roast the Fish
- Heat the oven to 400°F (200°C). Thaw fish as directed on its package, pat dry and check for bones.
- Lightly oil a baking dish with the remaining 1 tbsp oil. Arrange the fillets, skin-side down if skin is present, and season with pepper and a little salt.
- Bake, beginning temperature checks around 12 minutes. Continue until the thickest part reaches 145°F (63°C). Thick portions may need longer; a fixed seven-minute bake does not establish doneness.
Finish the Clam and Bean Broth
- Before cooking, discard clams with cracked shells or open shells that do not close when tapped.
- Add stock and ready-to-eat chorizo to the sofrito. Simmer for about 5 minutes. Add more stock if needed for a spoonable broth.
- Add the clams, cover and cook until their shells open, checking after about 5 minutes. Discard any that remain closed after cooking.
- Stir in cooked beans and heat through. Remove from heat and stir in butter. Taste before adding salt because the clams and chorizo contribute seasoning.
- Divide the broth among four bowls, top with cooked fish and garnish with parsley. Serve promptly with bread if desired.
Fish-temperature and shellfish-handling guidance: FDA seafood preparation guidance. Keep raw seafood separate from ready-to-eat ingredients.
Compare formats in Sablefish (Black Cod). Headless-and-gutted fish needs filleting before this recipe. For a simpler meal, see quick sablefish recipes, or browse the black cod recipe guide.
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