Preparation:
*STOCK: or shellfish stock, canned low-salt chicken broth, bottled clam juice or water, etc.
INSTRUCTIONS: Cook the potatoes in a large pot of boiling, salted water until tender. Drain. Set aside.
Heat the oil in a large, heavy saucepan over medium heat.
Add the onion, garlic, fennel seeds, paprika, oregano and salt. Cook, stirring, until the onion is translucent, about 8 minutes.
Add the stock and tomatoes and their juices. Bring to a boil, reduce heat and simmer for 1 hour.
Cook the chorizo in a large skillet over high heat for about 10 minutes, breaking it into pieces with a spoon.
Add the clams and cook, stirring, for 2 minutes. Add to the broth mixture.
Bring to a boil, reduce heat, cover and simmer until the clams open, about 2 minutes. Discard any that do not open.
Add the prawns, potatoes and parsley. Simmer until the prawns are just cooked through, about 2 minutes.
Season with salt and pepper and serve.
Recipes from Article, "Rainy-Night Suppers: Ten top chefs create sunny Mediterranean dishes..." by Robin Davis, Chronicle Staff Writer, Wednesday, February 18, 1998 (C) 1998 San Francisco Chronicle. URL:
Notes: *Jody Denton and Marc Valiani of Lulu in San Francisco and Zibibbo in Palo Alto created this lusty shellfish stew, made slightly spicy by the addition of chorizo. |
