Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, seafood stew with tomato and chorizo. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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.
Seafood stew with tomato and chorizo is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Seafood stew with tomato and chorizo is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook seafood stew with tomato and chorizo using 26 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Seafood stew with tomato and chorizo:
- Get Freshly baked bread
- Take Homemade butter
- Make ready 1 kg mussels
- Take 250 g clams
- Get 1 fillet salmon
- Take 1 fillet cod
- Make ready 1 fillet haddock
- Prepare 2 tubes calamari sliced into rings
- Make ready Fresh parsley
- Prepare Fresh basil
- Get Stew
- Prepare 200 g chorizo diced
- Prepare 1 diced white onion
- Make ready 2 cloves garlic
- Take Extra virgin olive oil
- Prepare 400 g plum tomatoes
- Get 400 g chopped tomatoes
- Get 2 tbsp tomato paste
- Take 1 tsp Dijon mustard
- Make ready 1 tsp origanum
- Take Salt
- Take Pepper
- Get Smoked paprika
- Make ready 250 ml Cabernet Sauvignon
- Prepare 50 g sugar
- Take 500 ml 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.
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