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CATEGORY CUISINE TAG YIELD
Grains, Meats Spanish Mediterrane, Restaurant 6 Servings

INGREDIENTS

1 lb Yellow Finn potatoes, peeled
and cut into 1"inch cubes
1/4 c Extra-virgin olive oil
1 Onion, chopped
1/2 c Sliced garlic
1 t Crushed fennel seeds
2 t Paprika
1 t Chopped fresh oregano
2 t Salt
8 c Chicken stock, *see note
2 c Ripe tomatoes, seeded and
chopped or 14.5oz recipe
ready tomatoes with
juice
3/4 lb Chorizo sausage, casings
removed
2 lb Small clams, scrubbed
1 lb Large prawns, peeled and
deveined
1/4 c Chopped parsley
Salt and pepper, to taste

INSTRUCTIONS

STOCK: or shellfish stock, canned low-salt chicken broth, bottled  clam
juice or water, etc.  INSTRUCTIONS: Cook the potatoes in a large pot of
boiling, salted  water until tender. Drain. Set aside.  Heat the oil in
a large, heavy saucepan over medium heat.  Add the onion, garlic,
fennel seeds, paprika, oregano and salt. Cook,  stirring, until the
onion is translucent, about 8 minutes.  Add the stock and tomatoes and
their juices. Bring to a boil, reduce  heat and simmer for 1 hour.
Cook the chorizo in a large skillet over high heat for about 10
minutes, breaking it into pieces with a spoon.  Add the clams and cook,
stirring, for 2 minutes. Add to the broth  mixture.  Bring to a boil,
reduce heat, cover and simmer until the clams open,  about 2 minutes.
Discard any that do not open.  Add the prawns, potatoes and parsley.
Simmer until the prawns are just  cooked through, about 2 minutes.
Season with salt and pepper and serve.  PER SERVING: 390 calories, 30 g
protein, 35 g carbohydrate, 16 g fat  (3 g saturated), 137 mg
cholesterol, 944 mg sodium, 2 g fiber.  Recipes from Article,
"Rainy-Night Suppers: Ten top chefs create sunny  Mediterranean
dishes..." by Robin Davis, Chronicle Staff Writer,  Wednesday, February
18, 1998 (C) 1998 San Francisco Chronicle. URL:  Notes: *Jody Denton
and Marc Valiani of Lulu in San Francisco and  Zibibbo in Palo Alto
created this lusty shellfish stew, made slightly  spicy by the addition
of chorizo.  Recipe by: Denton and Valiani* San Fran (1998)  Posted to
MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on  Feb 18, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1012
Calories From Fat: 548
Total Fat: 60.6g
Cholesterol: 173.7mg
Sodium: 3148.7mg
Potassium: 1187mg
Carbohydrates: 73.8g
Fiber: 2g
Sugar: 8.3g
Protein: 40.4g


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