Recipe of Gordon Ramsay Seafood stew with tomato and chorizo

Hey everyone, hope you are having an amazing day today. 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. For mine, I’m gonna make it a bit unique. This will be really delicious.

Seafood stew with tomato and chorizo is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Seafood stew with tomato and chorizo is something which I have loved my whole 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. The recipe calls for dry-cured chorizo, which you can usually find unrefrigerated near the supermarket deli section.

To get started with this recipe, we have to 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 that.

The ingredients needed to make Seafood stew with tomato and chorizo:

1. Take Freshly baked bread
2. Prepare Homemade butter
3. Prepare 1 kg mussels
4. Prepare 250 g clams
5. Take 1 fillet salmon
6. Get 1 fillet cod
7. Prepare 1 fillet haddock
8. Get 2 tubes calamari sliced into rings
9. Get Fresh parsley
10. Make ready Fresh basil
11. Take Stew
12. Get 200 g chorizo diced
13. Prepare 1 diced white onion
14. Take 2 cloves garlic
15. Prepare Extra virgin olive oil
16. Make ready 400 g plum tomatoes
17. Get 400 g chopped tomatoes
18. Prepare 2 tbsp tomato paste
19. Prepare 1 tsp Dijon mustard
20. Make ready 1 tsp origanum
21. Prepare Salt
22. Prepare Pepper
23. Get Smoked paprika
24. Prepare 250 ml Cabernet Sauvignon
25. Make ready 50 g sugar
26. Make ready 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. Thank you very much for reading. I’m confident that you can make this at home. There is 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, colleague and friends. Thanks again for reading. Go on get cooking!