How to Make Perfect Seafood stew with tomato and chorizo

Seafood stew with tomato and chorizo. 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 This stew's wine- and tomato-rich broth is the perfect complement to spicy chorizo and sweet, tender white fish and shrimp. 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. You can cook Seafood stew with tomato and chorizo using 26 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Seafood stew with tomato and chorizo

  1. It's of Freshly baked bread.
  2. Prepare of Homemade butter.
  3. You need 1 kg of mussels.
  4. It's 250 g of clams.
  5. It's 1 of fillet salmon.
  6. You need 1 of fillet cod.
  7. It's 1 of fillet haddock.
  8. Prepare 2 of tubes calamari sliced into rings.
  9. It's of Fresh parsley.
  10. Prepare of Fresh basil.
  11. Prepare of Stew.
  12. You need 200 g of chorizo diced.
  13. Prepare 1 of diced white onion.
  14. Prepare 2 cloves of garlic.
  15. You need of Extra virgin olive oil.
  16. You need 400 g of plum tomatoes.
  17. It's 400 g of chopped tomatoes.
  18. It's 2 tbsp of tomato paste.
  19. You need 1 tsp of Dijon mustard.
  20. Prepare 1 tsp of origanum.
  21. Prepare of Salt.
  22. It's of Pepper.
  23. Prepare of Smoked paprika.
  24. It's 250 ml of Cabernet Sauvignon.
  25. You need 50 g of sugar.
  26. It's 500 ml of water.

Cook to cook: Look for mussels that are grown in high tidal areas where the water flows. This wintery was stew is perfect for those lazy weeknights when you want to enjoy a hearty and nutritious food but don't want to spend time too much time in. Add the chorizo, celery, garlic and pepper, and cook over a medium heat for two minutes, until the chorizo is browned. Place the tomato seeds and the flesh of two of the tomatoes into a food processor and blend.

Seafood stew with tomato and chorizo instructions

  1. 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..
  2. 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..
  3. 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..
  4. Serve the stew in a deep dish with freshly sliced or torn herbs sprinkled on top. Enjoy with torn bread and butter..

Fresh seafood and smoky chorizo meatballs make this garlicky stew satisfying and delicious. Smoky chorizo meatballs are a wonderful foil to the ocean fresh sweetness of the shrimp and clams in this satisfying stew. Technique tip: Once the clams open, cook for one minute longer at most. Cod with tomato and chorizo sauce. Chorizo is a brilliant ingredient - you just need a little to add a hit of smoky, spiciness to dishes.

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