![Hake, Clams and Chorizo in Broth with Paella Rice](https://cdn.statically.io/img/www.foodandwine.com/thmb/6GygVYIJb7ZhD7kuafZbD-oyPx8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201503-xl-hake-clams-and-chorizo-in-broth-with-paella-rice-3793811787204e77bfdce5ff7e7767d2.jpg)
Ingredients
BROTH
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2 tablespoons extra-virgin olive oil
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1 small shallot, thinly sliced
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1 bay leaf
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1 teaspoon crushed fennel seeds
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Pinch of saffron threads
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2 cups chicken stock or low-sodium broth
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24 manila clams or cockles, scrubbed
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3 ounces Spanish chorizo, cut into 1/4-inch dice
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1/2 tablespoon minced garlic
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Salt
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Pepper
FISH
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Four 5-ounce skinless hake fillets
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Salt
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Pepper
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Smoked sweet paprika
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All-purpose flour, for dusting
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1/4 cup extra-virgin olive oil
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Paella Rice, for serving
Directions
Make the broth
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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.
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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
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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.
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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.