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1
Heat a large, deep skillet with a tight-fitting lid over medium-high heat.
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2
Add the EVOO and chorizo, cook for a minute or two to darken and render the sausage a bit, then add the potatoes and garlic and coat in fat.
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3
Cook for 2 to 3 minutes.
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4
Add the celery and leeks and season the mixture with salt and pepper.
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5
Cook for 5 minutes, then add the wine, scraping up any bits from the bottom of the pan.
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6
Add the tomatoes and stock, saffron, thyme, and half of the parsley.
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7
Put the lid on the pan and bring the stoup to a boil.
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8
Season the fish chunks with lemon juice and salt.
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9
Arrange the fish in a single layer on top of the stoup and replace the lid.
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10
Cook for 3 minutes, or until the fish is opaque at all edges but still a bit undercooked in the middle and not yet firm.
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11
Add the clams in a single layer, replace the lid, and cook for 2 to 3 minutes more, until the clams all open.
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12
Discard any clams that refuse to open.
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13
Uncover the pan, dip into the stoup, and carefully spoon the sauce over the cooked seafood.
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14
Turn off the heat and let stand for 5 minutes.
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15
Ladle stoup into shallow bowls, garnish with the remaining parsley, and serve with lots of crusty bread.
