Hake, Clams and Chorizo in Broth with Paella Rice

 

BROTH

 

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 

 

FISH

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

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.