© Con Poulos
Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4

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. Slideshow: More Seafood Recipes

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

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