Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, seafood stew with tomato and chorizo. One of my favorites food recipes. For mine, I will make it a bit tasty. 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 popular of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Seafood stew with tomato and chorizo is something that I have loved my whole life.
To begin with this particular recipe, we must 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
- Prepare Homemade butter
- Take 1 kg mussels
- Prepare 250 g clams
- Make ready 1 fillet salmon
- Make ready 1 fillet cod
- Prepare 1 fillet haddock
- Take 2 tubes calamari sliced into rings
- Take Fresh parsley
- Prepare Fresh basil
- Get Stew
- Take 200 g chorizo diced
- Take 1 diced white onion
- Take 2 cloves garlic
- Prepare Extra virgin olive oil
- Make ready 400 g plum tomatoes
- Prepare 400 g chopped tomatoes
- Make ready 2 tbsp tomato paste
- Prepare 1 tsp Dijon mustard
- Take 1 tsp origanum
- Take Salt
- Get Pepper
- Make ready Smoked paprika
- Get 250 ml Cabernet Sauvignon
- Take 50 g sugar
- Take 500 ml water
This stew's wine- and tomato-rich broth is the perfect complement to spicy chorizo and sweet, tender white fish and shrimp. While it's cooking mix the mayonnaise Bold flavours like chorizo and fennel provide hearty results in this easy-to-make stew. If you can't get your hands on saffron, the mayo can. In this recipe, a smoky tomato sauce with spicy, cured chorizo is used as the base for the stew.
Instructions 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.
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. Chop the tomatoes and discard the seeds. (Alternatively freeze the seeds and use them in stocks and sauces.) Continue to chop the tomato flesh to a pulp. Add the browned meatballs and the chopped chorizo to the tomato stew mixture. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online.
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