Recipe: Delicious 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! I wasn't able to find chorizo at the store so I tried to season the ground pork with homemade adobo spices. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online.

Louisiana Seafood Stew and Sunset Sweet Potato Black Pepper BiscuitsLouisiana Seafood. This delicious one pot meal can be done out camping or at home. Brown Chorizo sausage and drain grease if needed. You can have Seafood stew with tomato and chorizo using 26 ingredients and 4 steps. Here is how you cook that.

Ingredients of Seafood stew with tomato and chorizo

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

Then add onion, garlic, and Poblano peppers sauté until tender. Next add chicken broth, canned tomatoes, corn, salsa. This stew's wine- and tomato-rich broth is the perfect complement to spicy chorizo and sweet, tender white fish and shrimp. Cut the chorizo into thin slices (rounds).

Seafood stew with tomato and chorizo step by step

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..

Drain the chickpeas and rinse them well. This seafood stew is a lighter version of a gumbo. The broth is rich with tomato flavor and is loaded with vegetables, white fish, scallops, shrimp and crab You can also add oysters to the mix, although I chose not to. And you get a wonderful layer of spice and flavor with the addition of Mexican chorizo. Add the sautéed potatoes to the tomato stew, then pour the mixture into an ovenproof dish.

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