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
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
Four 5-ounce skinless hake fillets
Smoked sweet paprika
All-purpose flour, for dusting
1/4 cup extra-virgin olive oil
Paella Rice, for serving
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.
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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