Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to make a special dish, seafood stew with tomato and chorizo. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Seafood stew with tomato and chorizo is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Seafood stew with tomato and chorizo is something which I’ve loved my entire life. They are fine 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.
To get started with this particular recipe, we must 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 it.
The ingredients needed to make Seafood stew with tomato and chorizo:
- Prepare Freshly baked bread
- Get Homemade butter
- Get mussels
- Prepare clams
- Get fillet salmon
- Prepare fillet cod
- Prepare fillet haddock
- Take tubes calamari sliced into rings
- Get Fresh parsley
- Get Fresh basil
- Get Stew
- Make ready chorizo diced
- Take diced white onion
- Take garlic
- Get Extra virgin olive oil
- Prepare plum tomatoes
- Take chopped tomatoes
- Prepare tomato paste
- Get Dijon mustard
- Get origanum
- Get Salt
- Get Pepper
- Take Smoked paprika
- Prepare Cabernet Sauvignon
- Get sugar
- Take water
We have a new face on the channel! Please welcome Omar Allibhoy, a superb Spanish chef, who's brought his incredible recipe for a one pot. 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.
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. 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. In Bahia, cooks prepare endless variations of this traditional stew: with shrimp, with fish and shrimp, with lobster.
So that is going to wrap it up with this special food seafood stew with tomato and chorizo recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more 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. Thank you for reading. Go on get cooking!
