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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.
Escabeche of tilapia, from the Philippines. Escabeche is the name for several dishes in Spanish, French, Portuguese, Italian, Filipino and Latin American cuisines, consisting of marinated fish, meat or vegetables, cooked or pickled in an acidic sauce (usually with vinegar), and flavored with paprika, citrus, and other spices.
Black mussel is a common name for several mussels and may refer to: Choromytilus meridionalis, native to southern Africa; Mytilus galloprovincialis; Mytilus trossulus, native to the north Pacific, Arctic, and north Atlantic oceans
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.
Choromytilus meridionalis, the black mussel, is a species of bivalve. It is a marine mollusc in the family Mytilidae . They are part of the Phylum Mollusca which is the second-largest phylum of invertebrates with around 85,000 species.
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Add the mussels, salt and pepper, and the white wine. Bring to a boil, put the lid on, and shake the mussels around. Then leave the pan on the heat and cook until all the mussels are open, 35 minutes. Discard any that remain closed. Strain the mussels and set aside, reserving the cooking liquid.