Spanish Fish and Chorizo Stoup

Name: Spanish Fish and Chorizo Stoup
Yield: 4 very generous servings, or up to 6 single-bowl servings
Ingredients: 3 tablespoons extra-virgin olive oil (EVOO) (3 times around the pan); 1/2 pound chorizo, diced (available near kielbasa in the packaged meat section of the market); 1 large starchy potato, such as Idaho, peeled and chopped; 4 large garlic cloves, chopped; 3 celery ribs and the leafy greens, chopped; 2 leeks, trimmed, halved lengthwise, cut into; 1/2-inch slices, then separated and washed to release dirt, and drained; Coarse salt and coarse black pepper; 1/2 cup dry white wine or 1/3 cup white vermouth (eyeball it); 1 14-ounce can diced tomatoes, drained; 2 cups seafood stock (available on the soup aisle or at the seafood counter), or 1 cup each chicken stock and clam juice; 1 envelope saffron powder, about 1 1/2 grams, or a pinch of saffron threads; 3 tablespoons fresh thyme leaves (from 5 to 6 sprigs), chopped; 1/4 cup chopped fresh flat-leaf parsley (a couple of palmfuls); 2 1/2 to 3 pounds cod or scrod, cut into large bite-size chunks (buy thick pieces, cut from the center rather than the tail); Juice of 1 lemon; 1 to 1 1/4 pounds small Manila clams; Crusty bread, for dipping

December 9, 2011

Food Network is located at Chelsea Market, in Manhattan. The Lobster Place is a great seafood shop within this huge market. I made up this meal one night during a run of taping for 30-Minute Meals. I stopped into the market and took home pure white scrod, some tiny Manila clams, and a little pack of saffron powder as my inspiration. It was so delish that John and I ate it three nights in ten, sharing it with family and friends two of those evenings as the simplest, tastiest way we could think to entertain a crowd. Whether you’re feeding one or some, make a whole pot of this stoup (thicker than soup, thinner than stew), as the leftovers get even better!

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