Spanish Seafood Stew

Serving Size: 8
Prep Time:
Total Time:


  • 2 jar (16 ounces each) Pace® Picante Sauce
  • 1 bottle (about 8 ounces) clam juice
  • 0.25 cup dry white wine or water
  • 1 package (about 3 1/2 ounces) chorizo sausage, sliced
  • 2.5 Pound cod or haddock or snapper fillets, cut into large pieces
  • 24 littleneck clams or mussels, well scrubbed
  • 2 cup regular long-grain white rice, cooked according to package directions (about 6 cups)


Heat the picante sauce, clam juice and wine in a 6-quart saucepot over high heat to a boil. Add the chorizo, cod and clams. Cover the sauce pot.

Reduce the heat to low and cook for 10 minutes or until the cod flakes easily with a fork and the clams open. Discard any unopened clams. Serve the seafood mixture over the rice.