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Shellfish with fennel, escarole, and kale

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Shellfish with fennel, escarole, and kale

Shellfish with fennel, escarole, and kale

Serve this flavorful dish with crusty bread for sopping up the broth.
Ingredients

– Serves 4.
– 2 Tbs. unsalted butter.
– 2 Tbs. olive oil.
– 12 grape tomatoes.
– ½ cup thinly sliced fennel.
– 3 medium cloves garlic, thinly sliced.
– 1 cup thinly sliced escarole leaves.
– 1 Tbs. amontillado sherry.
– 1 cup fish broth or bottled clam juice.
– 16 littleneck clams, scrubbed.
– 16 mussels, debearded and scrubbed.
– 6½ oz. (1 cup) medium shrimp (41 to 50 per lb.; preferably wild), peeled and deveined, with tails left intact.
– 1 cup thinly sliced kale leaves.
– 1/8 tsp. crushed red pepper flakes.
– ¼ cup fresh flat-leaf parsley; more for garnish.
– ½ tsp. fresh rosemary, minced.
– Finely grated zest of half a lemon (2 tsp.).
– 1 tsp. fresh lemon juice.
– Kosher salt and freshly ground.
– black pepper.

Instructions

Step 1: In a small saucepan, heat the butter over medium heat until it turns golden brown, 2 to 3 minutes. Pour into a small bowl and set aside. In a 12-inch skillet, heat the olive oil over medium-high heat. Add the tomatoes and cook until they start to blister, 2 to 3 minutes. Add the fennel and garlic. Cook, shaking the pan, until the garlic becomes golden brown, 2 to 3 minutes. Add the escarole and stir for 1 minute. Add the sherry, raise the heat to high, and cook until it evaporates, about 30 seconds. Add the fish broth and boil until it reduces slightly, 3 to 4 minutes. Add the clams, cover, and cook for 2 minutes. Add the mussels, cover, and cook for 2 minutes. Add the shrimp, cover, and cook for 1 minute. With a slotted spoon, transfer the open shellfish and shrimp to a large bowl and cover loosely with foil. Toss any that do not open.
Step 2: Stir the kale and red pepper flakes into the broth and cook until the kale wilts, about 1 minute. Remove from the heat and add the parsley and rosemary. Pour in the browned butter. Add the lemon zest and juice. Season to taste with salt and pepper. Distribute the broth, vegetables, and seafood among 4 wide, deep bowls. Garnish with parsley.

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