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Spanish Seafood Stew

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Spanish Seafood Stew

Spanish Seafood Stew
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total prep
Seafood, chorizo sausage and picante sauce are the foundations of this delicious stew that's perfect for company, but easy enough for weeknights.


  • 2 jar (16 ounces each) Pace® Picante Sauce
  • 1 bottle (about 8 ounces) clam juice
  • 1/4 cup dry white wine
  • water
  • 1 package (about 3 1/2 ounces) chorizo sausage , sliced
  • 2 1/2 pound cod, haddock
  • snapper fillets, cut into large pieces
  • 24 littleneck clam
  • mussel , well scrubbed
  • 2 cup regular long-grain white rice , cooked according to package directions (about 6 cups)


  • Heat the picante sauce, clam juice and wine in a 6-quart saucepot over high heat to a boil. Add the chorizo, cod and clams. Cover the saucepot.
  • Reduce the heat to low and cook for 10 minutes or until the cod flakes easily with a fork and the clams open. Discard any unopened clams. Serve the seafood mixture over the rice.