Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, seafood stew with tomato and chorizo. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Seafood stew with tomato and chorizo is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Seafood stew with tomato and chorizo is something which I’ve loved my whole life. They’re nice and they look fantastic.
Heat olive oil in a large pan over medium heat. In a Dutch oven, heat oil over medium-high heat until shimmering. Summer Seafood Stew in a light and flavorful tomato-fennel broth with smoky chorizo.
To begin with this recipe, we must prepare a few components. You can cook seafood stew with tomato and chorizo using 26 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Seafood stew with tomato and chorizo:
- Make ready Freshly baked bread
- Get Homemade butter
- Make ready 1 kg mussels
- Prepare 250 g clams
- Prepare 1 fillet salmon
- Get 1 fillet cod
- Take 1 fillet haddock
- Get 2 tubes calamari sliced into rings
- Make ready Fresh parsley
- Make ready Fresh basil
- Prepare Stew
- Get 200 g chorizo diced
- Take 1 diced white onion
- Take 2 cloves garlic
- Get Extra virgin olive oil
- Take 400 g plum tomatoes
- Make ready 400 g chopped tomatoes
- Get 2 tbsp tomato paste
- Make ready 1 tsp Dijon mustard
- Get 1 tsp origanum
- Take Salt
- Prepare Pepper
- Get Smoked paprika
- Take 250 ml Cabernet Sauvignon
- Prepare 50 g sugar
- Get 500 ml water
After all the chorizo is cooked, it's time to start building the tomato base of the stew. Stir it around and mix it in with the vegetables and chorizo. Let that cook about a minute, then add in a can of diced tomatoes and diced green chilis. Heat olive oil in heavy large pot over medium heat.
Steps to make Seafood stew with tomato and chorizo:
- 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.
Cool, then add the chorizo and its oil to the sauce and mix well. Stir through the paprika and parsley stalks, followed by the tomatoes and chick peas with all their juices. Heat the oil in a large pot over medium/high heat. Add the onion, carrot, and a pinch of salt and pepper. About This Zarzuela de Mariscos Recipe.
So that is going to wrap this up for this special food seafood stew with tomato and chorizo recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
