Spanish Seafood Stew

Spanish Seafood Stew

  • Prep: 10 min
  • Cook Time: 15 min
  • Total: 25 min
  • Serving: 8 servings

This colorful Spanish seafood stew is made with a combination of cod, clams, mussels and spicy chorizo sausage. Serve with a loaf of rustic bread and a bottle of Shiraz or White Burgundy wine.


  • 2 jars (16 ounces each) 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 pounds cod, cut into large pieces
  • 24 littleneck clams
  • 16 mussels, well scrubbed
  • 2 cup long-grain white rice


  1. Cook the rice according to package directions.
  2. In the meantime, place the picante sauce, clam juice and wine into a soup pot over high heat and bring the mixture to a boil. Stir in the chorizo, cod and clams, and then cover the pot and cook over low heat for 12 minutes.
  3. Divide the rice between 8 bowls and then ladle in the soup making sure to discard any clams that have not opened.


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