Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, seafood stew with tomato and chorizo. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Spicy Tomato, Seafood, and Chorizo Stew Spicy Tomato, Seafood, and Chorizo Stew. 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. In a Dutch oven, heat oil over medium-high heat until shimmering.
Seafood stew with tomato and chorizo is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Seafood stew with tomato and chorizo is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have 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:
- Prepare Freshly baked bread
- Get Homemade butter
- Prepare 1 kg mussels
- Make ready 250 g clams
- Get 1 fillet salmon
- Get 1 fillet cod
- Prepare 1 fillet haddock
- Get 2 tubes calamari sliced into rings
- Take Fresh parsley
- Take Fresh basil
- Prepare Stew
- Make ready 200 g chorizo diced
- Take 1 diced white onion
- Prepare 2 cloves garlic
- Prepare Extra virgin olive oil
- Get 400 g plum tomatoes
- Get 400 g chopped tomatoes
- Get 2 tbsp tomato paste
- Take 1 tsp Dijon mustard
- Make ready 1 tsp origanum
- Get Salt
- Get Pepper
- Get Smoked paprika
- Take 250 ml Cabernet Sauvignon
- Make ready 50 g sugar
- Take 500 ml water
Serve with Crusty Bread to mop up all the flavorful juices! For a Gluten-free option, instead of bread add cannellini beans! What is not given is lost. ~Ghandi Though summer officially arrives in a few days, nights are still cool in the Pacific Northwest and this Summer Seafood Stew seems the perfect meal to. After all the chorizo is cooked, it's time to start building the tomato base of the stew.
Steps 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.
What is not given is lost. ~Ghandi Though summer officially arrives in a few days, nights are still cool in the Pacific Northwest and this Summer Seafood Stew seems the perfect meal to. After all the chorizo is cooked, it's time to start building the tomato base of the stew. 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. Cayenne pepper and chorizo sausage add a lively kick to this seafood stew.
So that’s going to wrap it up for this special food seafood stew with tomato and chorizo recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
