Hake, Clams and Chorizo in Broth with Paella Rice

By DreiFromBK

Ingredients

• 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
• 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

Details

Servings 4
Cooking time 45mins
Adapted from foodandwine.com

Preparation

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.

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.