Spanish Seafood Stew
Seafood, chorizo sausage and picante sauce are the foundations of this delicious stew that's perfect for company, but easy enough for weeknights.
Ingredients
2 jars (16 ounces each ) Pace® Picante Sauce
1 bottle (about 8 ounces) clam juice
0.25 cup dry white wine
1 package (about 3 1/2 ounces) chorizo sausage, sliced
2.5 pounds cod, haddock
24 littleneck clams
2 cups long grain white rice, cooked according to package directions (about 6 cups)
1 bottle (about 8 ounces) clam juice
0.25 cup dry white wine
1 package (about 3 1/2 ounces) chorizo sausage, sliced
2.5 pounds cod, haddock
24 littleneck clams
2 cups long grain white rice, cooked according to package directions (about 6 cups)
Instructions
Heat the picante sauce, clam juice and wine in a 6-quart saucepot over high heat to a boil. Add the chorizo, cod and clams. Cover the saucepot.
Reduce the heat to low and cook for 10 minutes or until the cod flakes easily with a fork and the clams open. Discard any unopened clams. Serve the seafood mixture over the rice.
Reduce the heat to low and cook for 10 minutes or until the cod flakes easily with a fork and the clams open. Discard any unopened clams. Serve the seafood mixture over the rice.
Spanish Seafood Stew
Seafood, chorizo sausage and picante sauce are the foundations of this delicious stew that's perfect for company, but easy enough for weeknights.
Directions
Print
Heat the picante sauce, clam juice and wine in a 6-quart saucepot over high heat to a boil. Add the chorizo, cod and clams. Cover the saucepot.Reduce the heat to low and cook for 10 minutes or until the cod flakes easily with a fork and the clams open. Discard any unopened clams. Serve the seafood mixture over the rice.
Ingredients
2 jars (16 ounces each ) Pace® Picante Sauce1 bottle (about 8 ounces) clam juice0.25 cup dry white wine1 package (about 3 1/2 ounces) chorizo sausage, sliced2.5 pounds cod, haddock24 littleneck clams2 cups long grain white rice, cooked according to package directions (about 6 cups)
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