Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, seafood stew with tomato and chorizo. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Seafood stew with tomato and chorizo is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Seafood stew with tomato and chorizo is something which I have loved my whole life.
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.
To begin with this particular recipe, we have to prepare a few components. 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:
- Prepare Freshly baked bread
- Take Homemade butter
- Take 1 kg mussels
- Prepare 250 g clams
- Get 1 fillet salmon
- Make ready 1 fillet cod
- Prepare 1 fillet haddock
- Make ready 2 tubes calamari sliced into rings
- Take Fresh parsley
- Take Fresh basil
- Take Stew
- Make ready 200 g chorizo diced
- Make ready 1 diced white onion
- Make ready 2 cloves garlic
- Make ready Extra virgin olive oil
- Make ready 400 g plum tomatoes
- Prepare 400 g chopped tomatoes
- Take 2 tbsp tomato paste
- Get 1 tsp Dijon mustard
- Prepare 1 tsp origanum
- Take Salt
- Prepare Pepper
- Make ready Smoked paprika
- Take 250 ml Cabernet Sauvignon
- Prepare 50 g sugar
- Take 500 ml water
Tasty The official YouTube channel of all things Tasty, the world's largest food network. From recipes, world-class talent, and top-of-the-line cookware, we help connect food lovers in every way they interact with food. 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 it in the refrigerator until you are ready to steam the mussels.
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.
Cook to cook: Look for mussels that are grown in high tidal areas where the water flows. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. 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. While it's cooking mix the mayonnaise Bold flavours like chorizo and fennel provide hearty results in this easy-to-make stew.
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