Scampo's Chorizo-Stuffed Grilled Swordfish with White Clam Risotto
Chorizo is a type of pork sausage originally from the Iberian Peninsula. It exists as either a fresh sausage, which must be cooked before eaten, or as a cured, smoked sausage, which can be sliced and eaten without cooking. Most chorizo also has a distinctive red coloring. In Spanish and Portuguese cooking, the red coloring comes from dried, smoked red peppers, while in Mexican cooking, the red coloring comes from chili peppers. Chorizo is a very popular ingredient in Latin American cuisine where it is eaten grilled, fried, or simply sliced in sandwiches.
1-1/2 cups olive oil
3 white onions
1 cup Arborio rice
8 cups water
4 Tbs. white wine
3/4 cup raw clams, chopped
1/2 cup butter
3/4 cup Parmesan cheese
1/4 cup canola oil
2 chorizo sausages
4 10-oz. swordfish steaks
Salt and pepper
4 lb. fish bones (cod or halibut)
4 celery stalks
8 cups heavy cream
4 cloves garlic, chopped
In a small pot, add 1/2 cup of olive oil and 1 diced white onion. Sauté until the onions become translucent. Add 1 cup of rice, 4 cups of water, and a splash of white wine. Allow for this to simmer on medium heat for 10-14 minutes (or until the rice is al dente).
Add 4 cups of water to the cooked rice. Cook on medium heat until the water is almost fully absorbed by the rice. At this point, add the chopped clams, the butter, and the Parmesan cheese. After 1-1/2 minutes, remove from heat.
In a pan, heat canola oil to 350 degrees. Fry chorizo sausage for 8 minutes. Once it is cooked, slice thinly.
Make a few small slits in the swordfish steak and stuff the chorizo slices into these slits. Coat the swordfish generously with salt and pepper. Grill the swordfish for 4 minutes on each side, then cook the swordfish in a preheated oven (350 degrees) for 10 minutes.
Prepare Fish Cream Sauce
Place the fish bones, 2 white onions, celery, and heavy cream in a pot. Boil for 5 minutes, then strain. Sprinkle with salt and pepper.
Prepare the Dish
Add 1 cup of olive oil, garlic, and shallots to a pan and bring it to 350 degrees. Place the cockles in the pan. Add a splash of white wine and fish cream sauce. After 3-4 minutes, cockles will open. Once they are open, add them to the risotto.
Plate the risotto onto a warm dish, then place the swordfish on top.
Chef Simon Restrepo is the Executive Chef of Scampo, an elegant Italian restaurant located in the historic Liberty Hotel (formerly the Suffolk Co. Jail) in Boston. He shared this recipe with us when he was featured as our guest on Neighborhood Kitchens.
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About Neighborhood KitchensBuilding on a 35-year history of producing Latino and multicultural programming, WGBH’s award winning La Plaza team has a new offering — Neighborhood Kitchens, a series about the exploration of culture through food. Every week the show offers a unique window into immigrant communities in New England.
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On the GoIn each episode, host Margarita Martínez visits a different ethnic restaurant and learns three delicious recipes from the chef. She also explores the restaurant’s neighborhood, discovering hidden gems along the way. Join her as she learns about new ingredients, new cultures, and new neighborhoods. ¡Hasta pronto!
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»Boston's South End: Orinoco, Teranga and Oishii
»Boston's Back Bay: Casa Romero
»Boston's North End: Taranta
»Boston's Beacon Hill: Scampo
»All Around Boston: Mei Mei Street Kitchens
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»Lowell: Simply Khmer
»Fresh from the Fish Market
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»Portland, ME: Emilitsa
»Newport, RI: Tallulah on Thames
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