Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         yellow finn potatoes -- peeled
                        -- and cut into 1 inch cubes
     1/4  cup           extra-virgin olive oil
   1                    onion -- chopped
     1/2  cup           sliced garlic
   1      teaspoon      crushed fennel seeds
   2      teaspoons     paprika
   1      teaspoon      chopped fresh oregano
   2      teaspoons     salt
   8      cups          chicken stock -- *see note
   2      cups          ripe tomatoes -- seeded and chopped
                        -- (or 14.5 oz recipe
                        -- ready tomatoes),
                        -- with juice
     3/4  pound         chorizo sausage -- casings removed
   2      pounds        small clams -- scrubbed
   1      pound         large prawns -- peeled and deveined
     1/4  cup           chopped parsley
                        salt and pepper -- to taste

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.