Hake, Clams and Chorizo in Broth with Paella Rice

In this easy and light Spanish seafood stew, chorizo, fennel seeds and a pinch of saffron turn a simple chicken stock into an intensely flavored broth in just 15 minutes.

  • Total Time:
  • Servings: 4

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  • 2 tablespoons extra-virgin olive oil
  • 1 small shallot, thinly sliced
  • 1 bay leaf
  • 1 teaspoon crushed fennel seeds
  • Pinch of saffron threads
  • 2 cups chicken stock or low-sodium broth
  • 24 manila clams or cockles, scrubbed
  • 3 ounces Spanish chorizo, cut into 1/4-inch dice
  • 1/2 tablespoon minced garlic
  • Salt
  • Pepper
  • Four 5-ounce skinless hake fillets
  • Salt
  • Pepper
  • Smoked sweet paprika
  • All-purpose flour, for dusting
  • 1/4 cup extra-virgin olive oil
  • Paella Rice, for serving

How to make this recipe

  1. Make the broth

    In a large saucepan, heat the olive oil. Add the shallot, bay leaf, fennel seeds and saffron and cook until fragrant, about 20 seconds. Add the stock and bring to a boil. Cover, remove from the heat and let steep for 10 minutes.

  2. Make the broth

    Return the broth to a boil and add the clams, chorizo and garlic. Season with salt and pepper, cover and cook over high heat, shaking the pan occasionally, until the clams just open, about 5 minutes. Discard the bay leaf and keep the broth warm.

  3. Meanwhile, cook the fish

    Season the hake fillets with salt, pepper and smoked paprika and dust with flour. In a large skillet, heat the olive oil until shimmering. Add the fish and cook over moderately high heat, turning once, until golden and just cooked through, about 6 minutes.

  4. Meanwhile, cook the fish

    Transfer the fish to shallow bowls. Spoon the clams, chorizo and broth around the fish and serve with Paella Rice.

Suggested Pairing

Godello, a citrusy, full-bodied Spanish white, will go as well with the seafood in this dish as with the chorizo.

Contributed By Photo © Con Poulos Published March 2015

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