Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, seafood stew with tomato and chorizo. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Seafood stew with tomato and chorizo is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Seafood stew with tomato and chorizo is something which I have loved my whole life. They are nice and they look wonderful.
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.
To get started with this recipe, we have to prepare a few ingredients. You can cook seafood stew with tomato and chorizo using 26 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Seafood stew with tomato and chorizo:
- Make ready 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
- Get Fresh parsley
- Get Fresh basil
- Make ready Stew
- Make ready 200 g chorizo diced
- Get 1 diced white onion
- Get 2 cloves garlic
- Make ready Extra virgin olive oil
- Prepare 400 g plum tomatoes
- Prepare 400 g chopped tomatoes
- Make ready 2 tbsp tomato paste
- Get 1 tsp Dijon mustard
- Take 1 tsp origanum
- Make ready Salt
- Prepare Pepper
- Get Smoked paprika
- Make ready 250 ml Cabernet Sauvignon
- Make ready 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.
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.
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’s going to wrap this up for this exceptional food seafood stew with tomato and chorizo recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
