Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, seafood stew with tomato and chorizo. It is one of my favorites food recipes. For mine, I’m gonna make it a little 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. The recipe calls for dry-cured chorizo, which you can usually find unrefrigerated near the supermarket deli section.
Seafood stew with tomato and chorizo is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Seafood stew with tomato and chorizo is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have 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
- Get Homemade butter
- Make ready 1 kg mussels
- Take 250 g clams
- Take 1 fillet salmon
- Prepare 1 fillet cod
- Take 1 fillet haddock
- Make ready 2 tubes calamari sliced into rings
- Make ready Fresh parsley
- Prepare Fresh basil
- Take Stew
- Make ready 200 g chorizo diced
- Get 1 diced white onion
- Make ready 2 cloves garlic
- Get Extra virgin olive oil
- Take 400 g plum tomatoes
- Get 400 g chopped tomatoes
- Make ready 2 tbsp tomato paste
- Make ready 1 tsp Dijon mustard
- Make ready 1 tsp origanum
- Get Salt
- Get Pepper
- Take Smoked paprika
- Take 250 ml Cabernet Sauvignon
- Prepare 50 g sugar
- Prepare 500 ml water
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. 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.
Cook to cook: Look for mussels that are grown in high tidal areas where the water flows. Add the chorizo, celery, garlic and pepper, and cook over a medium heat for two minutes, until the chorizo is browned. 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. Cod with tomato and chorizo sauce.
So that is going to wrap it up with this exceptional food seafood stew with tomato and chorizo recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
