Hake,Clams & Chorizo in Broth w/Paella Rice

Leanne D.


I received this recipe in an email,it looked so good I wanted to make it.I love clams in a well seasoned both. I have never heard of hake ,so I'm going to use swordfish. I'm also going to eliminate the chorizo,I know a Spanish dish would definitely call for chorizo but I'm making this my own. Other changes I'll make is to use seafood broth instead of chicken.

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Stove Top



2 tablespoons olive oil
1 small shallot,thinly sliced
1 bay leaf
1 teaspoon fennel seeds
pinch saffron threads
2 c 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 and pepper


four 5-ounce skinless hake fillets
smoked sweet paprika
all purpose flour,for dusting
1/4 c olive oil
paella rice

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Spanish