Recipe of Award-winning Seafood stew with tomato and chorizo

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive 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 tasty. This will be really delicious.

Seafood stew with tomato and chorizo is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Seafood stew with tomato and chorizo is something that I have loved my whole life. They are nice and they look wonderful.

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 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:

1. Get Freshly baked bread
2. Make ready Homemade butter
3. Prepare 1 kg mussels
4. Take 250 g clams
5. Prepare 1 fillet salmon
6. Make ready 1 fillet cod
7. Take 1 fillet haddock
8. Prepare 2 tubes calamari sliced into rings
9. Make ready Fresh parsley
10. Make ready Fresh basil
11. Get Stew
12. Take 200 g chorizo diced
13. Take 1 diced white onion
14. Take 2 cloves garlic
15. Make ready Extra virgin olive oil
16. Prepare 400 g plum tomatoes
17. Make ready 400 g chopped tomatoes
18. Take 2 tbsp tomato paste
19. Take 1 tsp Dijon mustard
20. Make ready 1 tsp origanum
21. Make ready Salt
22. Prepare Pepper
23. Prepare Smoked paprika
24. Get 250 ml Cabernet Sauvignon
25. Prepare 50 g sugar
26. Get 500 ml water

This seafood stew is a lighter version of a gumbo. The broth is rich with tomato flavor and is loaded with vegetables, white fish, scallops, shrimp and crab You can also add oysters to the mix, although I chose not to. 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.

Steps to make Seafood stew with tomato and chorizo:

1. 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.
2. 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.
3. 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.
4. Serve the stew in a deep dish with freshly sliced or torn herbs sprinkled on top. Enjoy with torn bread and butter.

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. Tasty The official YouTube channel of all things Tasty, the world's largest food network. From recipes, world-class talent, and top-of-the-line cookware, we help connect food lovers in every way they interact with food. This is a simple stew that delivers big flavor.

So that’s going to wrap this up with this exceptional food seafood stew with tomato and chorizo recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!