Seafood stew with tomato and chorizo. 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 This delicious one pot meal can be done out camping or at home. Brown Chorizo sausage and drain grease if needed. Then add onion, garlic, and Poblano peppers sauté until tender.

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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.

Alright, don't linger, let's approach this seafood stew with tomato and chorizo formula with 26 components which are absolutely easy to receive, and we have to process them at the very least through 4 measures. You should shell out a while on this, so the resulting food could be perfect.

Ingredients - Seafood stew with tomato and chorizo:

Prepare - Freshly baked bread.
Provide for Homemade butter.
Provide 1 kg of mussels.
Give 250 g - clams.
Prepare 1 fillet salmon.
Need 1 fillet cod.
Need 1 fillet haddock.
Need 2 for tubes calamari sliced into rings.
Give of Fresh parsley.
Require for Fresh basil.
You need for Stew.
Require 200 g - chorizo diced.
Require 1 - diced white onion.
Give 2 cloves for garlic.
Prepare for Extra virgin olive oil.
You need 400 g for plum tomatoes.
Provide 400 g of chopped tomatoes.
Give 2 tbsp tomato paste.
You need 1 tsp - Dijon mustard.
Require 1 tsp origanum.
Prepare for Salt.
Prepare of Pepper.
You need for Smoked paprika.
Give 250 ml - Cabernet Sauvignon.
Prepare 50 g sugar.
Give 500 ml water.

Next add chicken broth, canned tomatoes, corn, salsa. While it's cooking mix the mayonnaise Bold flavours like chorizo and fennel provide hearty results in this easy-to-make stew. 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.

Seafood stew with tomato and chorizo process:

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. 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 food processor and blend. This stew's wine- and tomato-rich broth is the perfect complement to spicy chorizo and sweet, tender white fish and shrimp. Tweak it: Substitute tomatoes seasoned with garlic and olive oil for the chili-style tomatoes.

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