Recipe: Yummy Seafood stew with tomato and chorizo

Seafood stew with tomato and chorizo. Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, salsa verde, cumin, chipotle, and softened onion-peppers-garlic mixture. In a Dutch oven, heat oil over medium-high heat until shimmering. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the celery, fennel, and garlic and cook, covered, stirring occasionally.

Summer Seafood Stew in a light and flavorful tomato-fennel broth with smoky chorizo. Serve with Crusty Bread to mop up all the flavorful juices! For a Gluten-free option, instead of bread add cannellini beans! You can have Seafood stew with tomato and chorizo using 26 ingredients and 4 steps. Here is how you cook it.

Ingredients of Seafood stew with tomato and chorizo

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

Stir through the paprika and parsley stalks, followed by the tomatoes and chick peas with all their juices. Heat the oil in a large saucepan and fry the chorizo until it starts to crisp. Remove with a slotted spoon and set aside. After all the chorizo is cooked, it's time to start building the tomato base of the stew.

Seafood stew with tomato and chorizo instructions

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..

Stir it around and mix it in with the vegetables and chorizo. Let that cook about a minute, then add in a can of diced tomatoes and diced green chilis. Heat olive oil in heavy large pot over medium heat. Cayenne pepper and chorizo sausage add a lively kick to this seafood stew. Widely used in Mexican and Spanish cooking, chorizo is a highly seasoned, coarsely ground pork sausage.