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hake,clams & chorizo in broth w/paella rice

(1 rating)
kitchenkaterer avatar
Recipe by
Leanne D.
@kitchenkaterer
Southern, CA

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.

►
(1 rating)
method Stove Top

Ingredients For hake,clams & chorizo in broth w/paella rice

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

How To Make hake,clams & chorizo in broth w/paella rice

  • 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. 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.
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