¼  cup of extra vrgin olive oil
12 1.5" slices of spanish chorizo (Palacios)
3 clove garlic, thinly sliced
1 ¼  cup of leeks, thinly sliced
24 small clams
6 ounces of dry white wine
6 fingerling potatoes, steamed
3 red tomato, thinly sliced
2 tablespoon of cilantro leaves
6  ounc  of  fish stock
¼  cup of extra virgin olive oil
4.5 ounces of red snapper filets, sliced in half
½ tablespoon unsalted butter
8 chive sprigs


For the stew: 

Heat olive oil in sauté pan over medium heat, add the chorizo and garlic and cook for 1 minute.  Add the leeks and clams, add the white wine and let it reduce.  Add the potatoes, tomatoes, cilantro leaves and the fish stock.   Cover, reduce heat, and cook until clams open.

For the fish: 

While the stew is cooking, heat remaining olive oil in cast iron skillet and sauté snapper, cooking the skin side first.  Turn fish, and place in a 350F oven for 3-4 minutes.  Uncover the stew and add butter.  Remove fish from oven.

To serve: 

In a wide low bowl, place the clams around the sides, and mound the potatoes and chorizo in the center.  Place fish on potatoes skin side up, and sauce with remaining stew mixture.  Garnish with chive sprigs.



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