Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, seafood stew with tomato and chorizo. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Seafood stew with tomato and chorizo is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Seafood stew with tomato and chorizo is something that I have loved my whole life.
This spicy stew features Hunt's® petite diced tomatoes, seafood, and chorizo in one satisfying, Mexican-inspired bowl! The recipe calls for dry-cured chorizo, which you can usually find unrefrigerated near the supermarket deli section. Serve with lots of warm, crusty bread for dunking or over your favorite cooked grain. In Bahia, cooks prepare endless variations of this traditional stew: with shrimp, with fish and shrimp, with lobster.
To begin with this recipe, we must first prepare a few ingredients. You can have 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:
- Make ready Freshly baked bread
- Take Homemade butter
- Get 1 kg mussels
- Get 250 g clams
- Take 1 fillet salmon
- Take 1 fillet cod
- Prepare 1 fillet haddock
- Get 2 tubes calamari sliced into rings
- Take Fresh parsley
- Take Fresh basil
- Get Stew
- Get 200 g chorizo diced
- Get 1 diced white onion
- Get 2 cloves garlic
- Prepare Extra virgin olive oil
- Prepare 400 g plum tomatoes
- Make ready 400 g chopped tomatoes
- Prepare 2 tbsp tomato paste
- Prepare 1 tsp Dijon mustard
- Prepare 1 tsp origanum
- Get Salt
- Prepare Pepper
- Get Smoked paprika
- Prepare 250 ml Cabernet Sauvignon
- Prepare 50 g sugar
- Get 500 ml water
While it's cooking mix the mayonnaise Bold flavours like chorizo and fennel provide hearty results in this easy-to-make stew. This is a simple stew that delivers big flavor. Mussels are one of the best things to eat from the sea. Not only are they delicious, they are nutrient superstars In this recipe, a smoky tomato sauce with spicy, cured chorizo is used as the base for the stew.
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.
Mussels are one of the best things to eat from the sea. Not only are they delicious, they are nutrient superstars In this recipe, a smoky tomato sauce with spicy, cured chorizo is used as the base for the stew. Feel free to make the tomato sauce ahead and hold. 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.
So that’s going to wrap this up for this special food seafood stew with tomato and chorizo recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
