Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, seafood stew with tomato and chorizo. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Seafood stew with tomato and chorizo is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Seafood stew with tomato and chorizo is something which I have loved my whole life.
This spicy stew features Hunt's® petite diced tomatoes, seafood, and chorizo in one satisfying, Mexican-inspired bowl! I wasn't able to find chorizo at the store so I tried to season the ground pork with homemade adobo spices. Didn't have quite the flavor I wanted until the next day.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook seafood stew with tomato and chorizo using 26 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Seafood stew with tomato and chorizo:
- Get Freshly baked bread
- Take Homemade butter
- Make ready mussels
- Make ready clams
- Get fillet salmon
- Get fillet cod
- Prepare fillet haddock
- Get tubes calamari sliced into rings
- Prepare Fresh parsley
- Take Fresh basil
- Prepare Stew
- Get chorizo diced
- Make ready diced white onion
- Get garlic
- Make ready Extra virgin olive oil
- Get plum tomatoes
- Take chopped tomatoes
- Make ready tomato paste
- Make ready Dijon mustard
- Make ready origanum
- Prepare Salt
- Prepare Pepper
- Prepare Smoked paprika
- Prepare Cabernet Sauvignon
- Take sugar
- Make ready water
Next add chicken broth, canned tomatoes, corn, salsa. While it's cooking mix the mayonnaise Bold flavours like chorizo and fennel provide hearty results in this easy-to-make stew. This stew's wine- and tomato-rich broth is the perfect complement to spicy chorizo and sweet, tender white fish and shrimp. Add the chorizo, celery, garlic and pepper, and cook over a medium heat for two minutes, until the chorizo is browned.
Steps to make Seafood stew with tomato and chorizo:
- Brown onions and garlic in olive oil. Add splash of water to soften. Add tomatoes, paste, sugar and origanum then simmer. Season with salt, pepper and smoked paprika.
- Add water and bring to the boil. Remove from heat and using a hand blender, blitz the sauce until very smooth. Add mustard and stir well. Add the wine and mix through.
- Brown the chorizo in oil and fry king prawns with a 1 tsp butter. Once the prawns have discoloured, add the tomato stew and bring to a simmer. Add all the fish except the calamari, clams and mussels. Add the mussels and clams and place a lid to steam. Once the mussels start opening add the calamari and leave for two to three minutes until the calamari has changed colour.
- Serve the stew in a deep dish with freshly sliced or torn herbs sprinkled on top. Enjoy with torn bread and butter.
Place the tomato seeds and the flesh of two of the tomatoes into a food processor and blend. In this recipe, a smoky tomato sauce with spicy, cured chorizo is used as the base for the stew. Feel free to make the tomato sauce ahead and hold it in the refrigerator until you are ready to steam the mussels. Cook to cook: Look for mussels that are grown in high tidal areas where the water flows. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online.
So that is going to wrap this up with this exceptional food seafood stew with tomato and chorizo recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
