Hake, Clams and Chorizo in Broth with Paella Rice
"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...."
INGREDIENTS
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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
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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
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