Ingredients Tomato-Fennel Broth 2 tablespoons Garlic Olive Oil 2 cups diced fennel bulb 1 cup diced onion 1 cup diced celery 6 cloves garlic, sliced 1 teaspoon red pepper flakes 2 cups chopped canned tomatoes, liquid reserved 1 cup white wine 4 cups chicken stock, water, or seafood stock 1 teaspoon spanish paprika 1 teaspoon smoked paprika Salt and pepper to taste

Shrimp and Clams 2 tablespoons Madagascar Black Pepper Olive Oil 2 cups diced chorizo 2 pounds shrimp, peeled and deveined 2 pounds Littleneck clams, scrubbed and rinsed Salt and pepper to taste 3 cups white beans, cooked ½ cup chopped parsley for garnish 1 lemon, halved

Directions Make the broth: Heat Garlic Olive Oil in a small stockpot over medium heat. Add fennel, onions, celery, garlic, and red pepper flakes. Sauté until vegetables have softened, about 5 minutes. Add tomatoes and cook 5 minutes, then add white wine and cook for 5 minutes more. Add stock, paprika, salt, and pepper and simmer over medium heat until reduced by a quarter and all flavors are incorporated, about 30 minutes. Prepare the shrimp and clams: Heat Madagascar Black Pepper Olive Oil in a deep, wide pan. Add chorizo and cook for 5 minutes, browning lightly. Add shrimp and clams and season with salt and pepper. Sauté for another 3 to 4 minutes, tossing seafood in chorizo oil, then add white beans and prepared tomato-fennel broth. Cover and simmer over low heat until all clam shells are open and shrimp is cooked, about 5 to 10 minutes. Season to taste. Discard any unopened clams and serve in a large bowl, garnishing with chopped fresh parsley, a drizzle of Madagascar Black Pepper Olive Oil, and a squeeze of fresh lemon juice.

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