Hake, Clams and Chorizo in Broth with Paella Rice

Ingredients

• 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
• 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

Instructions

1. Make the broth In a large saucepan, heat the olive oil.
2. Add the shallot, bay leaf, fennel seeds and saffron and cook until fragrant, about 20 seconds.
3. Add the stock and bring to a boil.
4. Cover, remove from the heat and let steep for 10 minutes.
5. Make the broth Return the broth to a boil and add the clams, chorizo and garlic.
6. Season with salt and pepper, cover and cook over high heat, shaking the pan occasionally, until the clams just open, about 5 minutes.
7. Discard the bay leaf and keep the broth warm.
8. Meanwhile, cook the fish Season the hake fillets with salt, pepper and smoked paprika and dust with flour.
9. In a large skillet, heat the olive oil until shimmering.
10. Add the fish and cook over moderately high heat, turning once, until golden and just cooked through, about 6 minutes.
11. Meanwhile, cook the fish Transfer the fish to shallow bowls.
12. Spoon the clams, chorizo and broth around the fish and serve with Paella Rice.