Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, seafood stew with tomato and chorizo. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
This spicy stew features Hunt's® petite diced tomatoes, seafood, and chorizo in one satisfying, Mexican-inspired bowl! 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.
Seafood stew with tomato and chorizo is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Seafood stew with tomato and chorizo is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. 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
- Make ready Homemade butter
- Prepare 1 kg mussels
- Make ready 250 g clams
- Take 1 fillet salmon
- Prepare 1 fillet cod
- Make ready 1 fillet haddock
- Take 2 tubes calamari sliced into rings
- Make ready Fresh parsley
- Prepare Fresh basil
- Get Stew
- Prepare 200 g chorizo diced
- Make ready 1 diced white onion
- Get 2 cloves garlic
- Take Extra virgin olive oil
- Get 400 g plum tomatoes
- Take 400 g chopped tomatoes
- Get 2 tbsp tomato paste
- Get 1 tsp Dijon mustard
- Prepare 1 tsp origanum
- Take Salt
- Prepare Pepper
- Get Smoked paprika
- Take 250 ml Cabernet Sauvignon
- Get 50 g sugar
- Prepare 500 ml water
While it's cooking mix the mayonnaise Bold flavours like chorizo and fennel provide hearty results in this easy-to-make stew. If you can't get your hands on saffron, the mayo can. Add the sautéed potatoes to the tomato stew, then pour the mixture into an ovenproof dish. Place the breadcrumbs and parsley into a small bowl and mix together.
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.
Return bacon to pot, then add potatoes, chorizo, mushrooms, broth This recipe is delicious! This is a simple stew that delivers big flavor. Mussels are one of the best things to eat from the sea. Not only are they delicious, they are nutrient superstars 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.
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