Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, seafood stew with tomato and chorizo. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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.
Seafood stew with tomato and chorizo is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Seafood stew with tomato and chorizo is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook seafood stew with tomato and chorizo using 26 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Seafood stew with tomato and chorizo:
- Take Freshly baked bread
- Get Homemade butter
- Get 1 kg mussels
- Take 250 g clams
- Make ready 1 fillet salmon
- Make ready 1 fillet cod
- Take 1 fillet haddock
- Make ready 2 tubes calamari sliced into rings
- Make ready Fresh parsley
- Prepare Fresh basil
- Get Stew
- Get 200 g chorizo diced
- Make ready 1 diced white onion
- Make ready 2 cloves garlic
- Make ready Extra virgin olive oil
- Prepare 400 g plum tomatoes
- Make ready 400 g chopped tomatoes
- Make ready 2 tbsp tomato paste
- Get 1 tsp Dijon mustard
- Take 1 tsp origanum
- Take Salt
- Prepare Pepper
- Make ready Smoked paprika
- Make ready 250 ml Cabernet Sauvignon
- Make ready 50 g sugar
- Make ready 500 ml water
In Bahia, cooks prepare endless variations of this traditional stew: with shrimp, with fish and shrimp, with lobster. What's constant is the coconut milk and the dish's freshness. Add the fish stock, crushed tomatoes, and bay leaves. Cod with tomato and chorizo sauce.
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.
Chorizo is a brilliant ingredient - you just need a little to add a hit of smoky, spiciness to dishes. 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. John Torode's Mexican-inspired one-pot casserole is packed with shellfish, white fish and plenty of chilli, from BBC Good Food. Add the chipotle paste, reconstituted chillies, cumin, stock and tomatoes.
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