How to Prepare Yummy Seafood stew with tomato and chorizo

Delicious, fresh and tasty.

Seafood stew with tomato and chorizo. This spicy stew features Hunt's® petite diced tomatoes, seafood, and chorizo in one satisfying, Mexican-inspired bowl! 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.

Seafood stew with tomato and chorizo 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. 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. You can have 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. It's of Freshly baked bread.
  2. Prepare of Homemade butter.
  3. You need 1 kg of mussels.
  4. It's 250 g of clams.
  5. It's 1 of fillet salmon.
  6. Prepare 1 of fillet cod.
  7. Prepare 1 of fillet haddock.
  8. You need 2 of tubes calamari sliced into rings.
  9. You need of Fresh parsley.
  10. You need of Fresh basil.
  11. It's of Stew.
  12. Prepare 200 g of chorizo diced.
  13. You need 1 of diced white onion.
  14. It's 2 cloves of garlic.
  15. It's of Extra virgin olive oil.
  16. It's 400 g of plum tomatoes.
  17. It's 400 g of chopped tomatoes.
  18. Prepare 2 tbsp of tomato paste.
  19. You need 1 tsp of Dijon mustard.
  20. It's 1 tsp of origanum.
  21. It's of Salt.
  22. You need of Pepper.
  23. You need of Smoked paprika.
  24. You need 250 ml of Cabernet Sauvignon.
  25. It's 50 g of sugar.
  26. It's 500 ml of water.

We have a new face on the channel! Please welcome Omar Allibhoy, a superb Spanish chef, who's brought his incredible recipe for a one pot. 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.

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..

This is a simple stew that delivers big flavor. Mussels are one of the best things to eat from the sea. Not only are they delicious, they are nutrient superstars, great for the environment, sustainably raised and wonderfully inexpensive. In this recipe, a smoky tomato sauce with spicy, cured chorizo is used as. A simple Sicilian seafood tomato stew recipe for you to cook a great meal for family or friends.