Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, seafood stew with tomato and chorizo. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Seafood stew with tomato and chorizo is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Seafood stew with tomato and chorizo is something that I have loved my whole life. They’re nice and they look fantastic.
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 begin with this recipe, we have to prepare a few ingredients. 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
- Make ready Homemade butter
- Prepare 1 kg mussels
- Take 250 g clams
- Take 1 fillet salmon
- Make ready 1 fillet cod
- Get 1 fillet haddock
- Make ready 2 tubes calamari sliced into rings
- Take Fresh parsley
- Take Fresh basil
- Make ready Stew
- Get 200 g chorizo diced
- Get 1 diced white onion
- Prepare 2 cloves garlic
- Prepare Extra virgin olive oil
- Prepare 400 g plum tomatoes
- Make ready 400 g chopped tomatoes
- Take 2 tbsp tomato paste
- Get 1 tsp Dijon mustard
- Prepare 1 tsp origanum
- Make ready Salt
- Get Pepper
- Take Smoked paprika
- Get 250 ml Cabernet Sauvignon
- Make ready 50 g sugar
- Prepare 500 ml water
Mussels are one of the best things to eat from the sea. Not only are they delicious, they are nutrient superstars, great for the environment, sustainably raised and wonderfully inexpensive. 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.
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 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 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.
So that is going to wrap it up for this exceptional food seafood stew with tomato and chorizo recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
