Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 5.65 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 300grams chorizo sausage, cut into chunks
- 1teaspoons coriander seeds, crushed
- 1tablespoons fennel seeds, crushed
- 1 onion, finely chopped
- 1 red chilli, deseeded and finely chopped
- 2 cloves garlic, crushed
- 1/4 cup white wine
- 400grams can chopped tomatoes
- 3/4 cup fish stock
- 500grams clams, cleaned (discard any that don't shut when tapped)
- 1 leaf basil (to garnish)
Method
Step 1 of 4
Heat a large saucepan over a high heat, add the chorizo and fry until the natural oil has been released and the chorizo is starting to colour. Remove from the pan using a slotted spoon, leaving behind the excess oil, and set aside.
Step 2 of 4
Fry the coriander and fennel seeds in the chorizo oil 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 1 minute. Pour in the wine and bubble until reduced to 1 tablespoon.
Step 3 of 4
Add the tomatoes and stock, bring to the boil and return the chorizo to the pan. Tip in the clams, cover and cook over a medium heat until the clams have opened. Discard any that remain closed.
Step 4 of 4
Scatter the stew with a few basil leaves and serve with crusty bread.
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