How to Cook Delicious Seafood stew with tomato and chorizo

Seafood stew with tomato and chorizo. 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. This delicious one pot meal can be done out camping or at home. Brown Chorizo sausage and drain grease if needed.

Then add onion, garlic, and Poblano peppers sauté until tender. Next add chicken broth, canned tomatoes, corn, salsa. The recipe calls for dry-cured chorizo, which you can usually find unrefrigerated near the supermarket deli section. You can have Seafood stew with tomato and chorizo using 26 ingredients and 4 steps. Here is how you cook that.

Ingredients of Seafood stew with tomato and chorizo

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

This stew's wine- and tomato-rich broth is the perfect complement to spicy chorizo and sweet, tender white fish and shrimp. 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. In this recipe, a smoky tomato sauce with spicy, cured chorizo is used as the base for the stew.

Seafood stew with tomato and chorizo step by step

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..

Feel free to make the tomato sauce ahead and hold it in the refrigerator until you are ready to steam the mussels. Cook to cook: Look for mussels that are grown in high tidal areas where the water flows. Chop the tomatoes and discard the seeds. (Alternatively freeze the seeds and use them in stocks and sauces.) Continue to chop the tomato flesh to a pulp. Add the browned meatballs and the chopped chorizo to the tomato stew mixture. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online.