Recipes Hake, Clams and Chorizo in Broth with Paella Rice Be the first to rate & review! 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 By Sandy D'Amato Updated on March 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 45 mins Yield: 4 Ingredients BROTH 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 FISH 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 Directions 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. 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. 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. 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. Rate it Print