Seafood, chorizo sausage and picante sauce are the foundations of this delicious stew that's perfect for company, but easy enough for weeknights.
cost per recipe: $25.94
The price is determined by the national average.
jars (16 ounces each ) Pace® Picante Sauce
bottle (about 8 ounces) clam juice
cup dry white wine
package (about 3 1/2 ounces) chorizo sausage, sliced
pounds cod, haddock
cups long grain white rice, cooked according to package directions (about 6 cups)
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.
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