Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, seafood stew with tomato and chorizo. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Seafood stew with tomato and chorizo is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Seafood stew with tomato and chorizo is something which I’ve loved my entire 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.
To get started with this recipe, we have to prepare a few components. 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:
- Prepare Freshly baked bread
- Prepare Homemade butter
- Make ready mussels
- Take clams
- Make ready fillet salmon
- Prepare fillet cod
- Take fillet haddock
- Prepare tubes calamari sliced into rings
- Make ready Fresh parsley
- Take Fresh basil
- Get Stew
- Make ready chorizo diced
- Take diced white onion
- Get garlic
- Make ready Extra virgin olive oil
- Make ready plum tomatoes
- Get chopped tomatoes
- Take tomato paste
- Prepare Dijon mustard
- Prepare origanum
- Make ready Salt
- Prepare Pepper
- Make ready Smoked paprika
- Prepare Cabernet Sauvignon
- Prepare 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 this up with this special food seafood stew with tomato and chorizo recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
