Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, seafood stew with tomato and chorizo. One of my favorites. This time, I am going to make it a little bit unique. 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 well liked of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Seafood stew with tomato and chorizo is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must first 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 it.
The ingredients needed to make Seafood stew with tomato and chorizo:
- Prepare Freshly baked bread
- Make ready Homemade butter
- Take 1 kg mussels
- Prepare 250 g clams
- Prepare 1 fillet salmon
- Prepare 1 fillet cod
- Prepare 1 fillet haddock
- Make ready 2 tubes calamari sliced into rings
- Make ready Fresh parsley
- Take Fresh basil
- Make ready Stew
- Take 200 g chorizo diced
- Make ready 1 diced white onion
- Prepare 2 cloves garlic
- Get Extra virgin olive oil
- Prepare 400 g plum tomatoes
- Get 400 g chopped tomatoes
- Take 2 tbsp tomato paste
- Prepare 1 tsp Dijon mustard
- Prepare 1 tsp origanum
- Prepare Salt
- Make ready Pepper
- Take Smoked paprika
- Take 250 ml Cabernet Sauvignon
- Take 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’s going to wrap this up for this exceptional food seafood stew with tomato and chorizo recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget 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!
