Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, seafood stew with tomato and chorizo. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Seafood stew with tomato and chorizo is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Seafood stew with tomato and chorizo is something that I have loved my entire 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.
To get started with this particular recipe, we must 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:
- Make ready Freshly baked bread
- Prepare Homemade butter
- Get mussels
- Take clams
- Get fillet salmon
- Make ready fillet cod
- Get fillet haddock
- Get tubes calamari sliced into rings
- Make ready Fresh parsley
- Take Fresh basil
- Prepare Stew
- Take chorizo diced
- Make ready diced white onion
- Get garlic
- Make ready Extra virgin olive oil
- Prepare plum tomatoes
- Take chopped tomatoes
- Prepare tomato paste
- Take Dijon mustard
- Get origanum
- Get Salt
- Make ready Pepper
- Get Smoked paprika
- Prepare Cabernet Sauvignon
- Prepare sugar
- Make ready 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.
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.
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 this up for this exceptional food seafood stew with tomato and chorizo recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
