Tomato & Chorizo Stew with Clams

Serves 4
Preparation time 15 minutes
Cooking time about 25 minutes


300 g (10 oz) chorizo sausage, cut into chunks
1 teaspoon coriander seeds, crushed
1 tablespoon fennel seeds, crushed
1 onion, finely chopped
1 red chilli, deseeded and finely chopped
2 garlic cloves, finely chopped
50 ml (2 fl oz) white wine
400 g (13 oz) can chopped tomatoes
200 ml (7 fl oz) fish stock
500 g (1 lb) live clams, cleaned (discard any that don’t shut when tapped)
small handful of basil leaves, to garnish


Tomato & Chorizo Stew with Clams

Heat a large saucepan over a high heat, add the chorizo and fry until the natural oil has been released and the chorizo is beginning to colour. Remove with a slotted spoon, leaving behind the oil, and set aside.

Add the coriander and fennel seeds to the chorizo oil and fry for 1 minute, then add the onion and chilli and fry until the onion has softened but not coloured. Add the garlic and fry for a further minute.

Pour in the white wine and leave to bubble until just 1 tablespoon of liquid is left. Add the tomatoes and stock and bring to the boil, then return the chorizo to the pan. Tip in the clams, then cover and cook until the clams have opened. Discard any that remain closed.

Ladle into bowls, sprinkle with a few basil leaves and serve with crusty bread, if liked.

For spicy bean stew with pan-fried John Dory, make the stew as above, omitting the clams and chorizo and adding 400 g (13 oz) can haricot beans and 400 g (13 oz) can kidney beans, drained. Pan-fry 2 John Dory fillets and serve with the bean stew.

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