Braised Swordfish Collar With Chorizo and Clams

Name: Braised Swordfish Collar With Chorizo and Clams
Ingredients: 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