Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, seafood stew with tomato and chorizo. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Seafood stew with tomato and chorizo is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Seafood stew with tomato and chorizo is something which I have loved my whole life.
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 first prepare a few components. 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:
- Prepare Freshly baked bread
- Get Homemade butter
- Take mussels
- Make ready clams
- Take fillet salmon
- Get fillet cod
- Make ready fillet haddock
- Prepare tubes calamari sliced into rings
- Get Fresh parsley
- Get Fresh basil
- Make ready Stew
- Get chorizo diced
- Prepare diced white onion
- Make ready garlic
- Take Extra virgin olive oil
- Make ready plum tomatoes
- Make ready chopped tomatoes
- Prepare tomato paste
- Take Dijon mustard
- Get origanum
- Take Salt
- Prepare Pepper
- Make ready Smoked paprika
- Prepare Cabernet Sauvignon
- Make ready sugar
- Take water
Heat the oil in a large saute pan over medium-high heat. 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.
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.
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. Place the tomato seeds and the flesh of two of the tomatoes into a food processor and blend. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online.
So that is going to wrap this up with this special food seafood stew with tomato and chorizo recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
