Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, seafood stew with tomato and chorizo. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really 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 favored of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Seafood stew with tomato and chorizo is something that I have loved my entire life.
To begin with this particular 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 can achieve that.
The ingredients needed to make Seafood stew with tomato and chorizo:
- Take Freshly baked bread
- Take Homemade butter
- Take 1 kg mussels
- Take 250 g clams
- Get 1 fillet salmon
- Take 1 fillet cod
- Prepare 1 fillet haddock
- Prepare 2 tubes calamari sliced into rings
- Get Fresh parsley
- Make ready Fresh basil
- Take Stew
- Prepare 200 g chorizo diced
- Make ready 1 diced white onion
- Prepare 2 cloves garlic
- Take Extra virgin olive oil
- Get 400 g plum tomatoes
- Prepare 400 g chopped tomatoes
- Prepare 2 tbsp tomato paste
- Take 1 tsp Dijon mustard
- Get 1 tsp origanum
- Get Salt
- Prepare Pepper
- Get Smoked paprika
- Prepare 250 ml Cabernet Sauvignon
- Prepare 50 g sugar
- Get 500 ml water
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. What's constant is the coconut milk and the dish's freshness. 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.
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.
Add the browned meatballs and the chopped chorizo to the tomato stew mixture. 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. A simple Sicilian seafood tomato stew recipe for you to cook a great meal for family or friends. Buy the ingredients for our Sicilian seafood tomato Break the tomatoes up with a flat spoon.
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