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Spanish Seafood Stew

Spanish Seafood Stew

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Seafood, chorizo sausage and picante sauce are the foundations of this delicious stew that's perfect for company, but easy enough for weeknights.

serves 8 people

Ingredients

cost per recipe: $25.94

The price is determined by the national average.

  • 2

    jars (16 ounces each ) Pace® Picante Sauce

  • 1

    bottle (about 8 ounces) clam juice

  • 1/4

    cup dry white wine

  • 1

    package (about 3 1/2 ounces) chorizo sausage, sliced

  • 2 1/2

    pounds cod, haddock

  • 24

    littleneck clams

  • 2

    cups long grain white rice, cooked according to package directions (about 6 cups)

view nutrition info

How to Make It

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.
Step 1

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.

Step 2

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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Made With
(16 ounces  each ) Pace® Picante Sauce

(16 ounces each ) Pace® Picante Sauce

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