Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a special dish, seafood stew with tomato and chorizo. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Seafood stew with tomato and chorizo is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Seafood stew with tomato and chorizo is something which I have loved my whole life. They are fine and they look fantastic.
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. The recipe calls for dry-cured chorizo, which you can usually find unrefrigerated near the supermarket deli section.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook seafood stew with tomato and chorizo using 26 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Seafood stew with tomato and chorizo:
- Take Freshly baked bread
- Take Homemade butter
- Make ready 1 kg mussels
- Take 250 g clams
- Take 1 fillet salmon
- Take 1 fillet cod
- Take 1 fillet haddock
- Make ready 2 tubes calamari sliced into rings
- Prepare Fresh parsley
- Get Fresh basil
- Make ready Stew
- Make ready 200 g chorizo diced
- Make ready 1 diced white onion
- Prepare 2 cloves garlic
- Prepare Extra virgin olive oil
- Get 400 g plum tomatoes
- Prepare 400 g chopped tomatoes
- Make ready 2 tbsp tomato paste
- Make ready 1 tsp Dijon mustard
- Prepare 1 tsp origanum
- Prepare Salt
- Get Pepper
- Get Smoked paprika
- Make ready 250 ml Cabernet Sauvignon
- Prepare 50 g sugar
- Prepare 500 ml water
Cod with tomato and chorizo sauce. Chorizo is a brilliant ingredient - you just need a little to add a hit of smoky, spiciness to dishes. Chop the tomatoes and discard the seeds. (Alternatively freeze the seeds and use them in stocks and sauces.) Continue to chop the tomato flesh to a pulp. Add the browned meatballs and the chopped chorizo to the tomato stew mixture.
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.
A simple Sicilian seafood tomato stew recipe for you to cook a great meal for family or friends. Buy the ingredients for our Sicilian seafood tomato Break the tomatoes up with a flat spoon. Besides shrimp and fish fillets, this recipe calls for a jar of of seasoned tomato pasta sauce along with diced tomatoes and chilies (like Rotel). A delicious and easy seafood stew with a tomato base that's perfect for weeknight meals. John Torode's Mexican-inspired one-pot casserole is packed with shellfish, white fish and plenty of chilli, from BBC Good Food.
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