Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, seafood stew with tomato and chorizo. One of my favorites food recipes. For mine, I am going to make it a 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! Summer Seafood Stew in a light and flavorful tomato-fennel broth with smoky chorizo. Serve with Crusty Bread to mop up all the flavorful juices!
Seafood stew with tomato and chorizo is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Seafood stew with tomato and chorizo is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook seafood stew with tomato and chorizo using 26 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Seafood stew with tomato and chorizo:
- Make ready Freshly baked bread
- Get Homemade butter
- Prepare 1 kg mussels
- Get 250 g clams
- Prepare 1 fillet salmon
- Get 1 fillet cod
- Take 1 fillet haddock
- Prepare 2 tubes calamari sliced into rings
- Get Fresh parsley
- Make ready Fresh basil
- Make ready Stew
- Get 200 g chorizo diced
- Get 1 diced white onion
- Get 2 cloves garlic
- Take Extra virgin olive oil
- Take 400 g plum tomatoes
- Make ready 400 g chopped tomatoes
- Take 2 tbsp tomato paste
- Get 1 tsp Dijon mustard
- Take 1 tsp origanum
- Prepare Salt
- Prepare Pepper
- Prepare Smoked paprika
- Prepare 250 ml Cabernet Sauvignon
- Get 50 g sugar
- Take 500 ml water
Add the chipotle paste, reconstituted chillies, cumin, stock and tomatoes. Pour back into the pan and bring to the boil. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. In Bahia, cooks prepare endless variations of this traditional stew: with shrimp, with fish and shrimp, with lobster.
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.
What's constant is the coconut milk and the dish's freshness. Besides shrimp and fish fillets, this recipe calls for a jar of of seasoned tomato pasta sauce along with diced tomatoes and chilies (like Rotel). A delicious and easy seafood stew with a tomato base that's perfect for weeknight meals. Serve with bread and a salad. Cod with tomato and chorizo sauce.
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