Spanish Fish and Chorizo Stoup
Food Network is located at Chelsea Market, in Manhattan. The Lobster Place is a great seafood shop within this huge market. I made up this meal one night during a run of taping for 30-Minute Meals. I stopped into the market and took home pure white scrod, some tiny Manila clams, and a little pack of saffron powder as my inspiration. It was so delish that John and I ate it three nights in ten, sharing it with family and friends two of those evenings as the simplest, tastiest way we could think to entertain a crowd. Whether you’re feeding one or some, make a whole pot of this stoup (thicker than soup, thinner than stew), as the leftovers get even better!
Recipe information
Yield
4 very generous servings, or up to 6 single-bowl servings
Ingredients
Preparation
Heat a large, deep skillet with a tight-fitting lid over medium-high heat. Add the EVOO and chorizo, cook for a minute or two to darken and render the sausage a bit, then add the potatoes and garlic and coat in fat. Cook for 2 to 3 minutes. Add the celery and leeks and season the mixture with salt and pepper. Cook for 5 minutes, then add the wine, scraping up any bits from the bottom of the pan. Add the tomatoes and stock, saffron, thyme, and half of the parsley. Put the lid on the pan and bring the stoup to a boil. Season the fish chunks with lemon juice and salt. Arrange the fish in a single layer on top of the stoup and replace the lid. Cook for 3 minutes, or until the fish is opaque at all edges but still a bit undercooked in the middle and not yet firm. Add the clams in a single layer, replace the lid, and cook for 2 to 3 minutes more, until the clams all open. Discard any clams that refuse to open. Uncover the pan, dip into the stoup, and carefully spoon the sauce over the cooked seafood. Turn off the heat and let stand for 5 minutes. Ladle stoup into shallow bowls, garnish with the remaining parsley, and serve with lots of crusty bread.
