Recipe: Appetizing Seafood stew with tomato and chorizo

Seafood stew with tomato and chorizo. This spicy stew features Hunt's® petite diced tomatoes, seafood, and chorizo in one satisfying, Mexican-inspired bowl! This stew's wine- and tomato-rich broth is the perfect complement to spicy chorizo and sweet, tender white fish and shrimp. Transfer all of the cooked seafood, along with the leftover shellfish steaming liquid and reserved matignon, to the simmering stew; or plate the seafood and reserved matignon artfully in wide bowls and pour the hot stew over.

What's constant is the coconut milk and the dish's freshness. 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. You can cook Seafood stew with tomato and chorizo using 26 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Seafood stew with tomato and chorizo

1. Prepare of Freshly baked bread.
2. Prepare of Homemade butter.
3. It's of mussels.
4. Prepare of clams.
5. You need of fillet salmon.
6. Prepare of fillet cod.
7. You need of fillet haddock.
8. Prepare of tubes calamari sliced into rings.
9. You need of Fresh parsley.
10. You need of Fresh basil.
11. It's of Stew.
12. It's of chorizo diced.
13. Prepare of diced white onion.
14. Prepare of garlic.
15. You need of Extra virgin olive oil.
16. You need of plum tomatoes.
17. Prepare of chopped tomatoes.
18. It's of tomato paste.
19. It's of Dijon mustard.
20. Prepare of origanum.
21. You need of Salt.
22. It's of Pepper.
23. It's of Smoked paprika.
24. You need of Cabernet Sauvignon.
25. Prepare of sugar.
26. Prepare of water.

John Torode's Mexican-inspired one-pot casserole is packed with shellfish, white fish and plenty of chilli, from BBC Good Food. Add the chipotle paste, reconstituted chillies, cumin, stock and tomatoes. Pour back into the pan and bring to the boil. This is a simple stew that delivers big flavor.

Seafood stew with tomato and chorizo instructions

1. 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..
2. 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..
3. 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..
4. 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. Scott Conant's Seafood Stew with Chorizo and PotatoesToday. fingerling potatoes, crushed red pepper flakes, fresh chorizo and. While it's cooking mix the mayonnaise Bold flavours like chorizo and fennel provide hearty results in this easy-to-make stew. If you can't get your hands on saffron, the mayo can.