Hake, Clams and Chorizo in Broth with Paella Rice

• 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

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.

extravirgin olive oil, shallot, bay leaf, fennel seeds, threads, chicken, manila clams, spanish chorizo, garlic, salt, pepper, hake fillets, salt, pepper, sweet paprika, flour, extravirgin olive oil, paella rice

Taken from www.foodandwine.com/recipes/hake-clams-and-chorizo-in-broth-with-paella-rice (may not work)