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.
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)
How to Make It
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.
