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