Recipe of Speedy Seafood stew with tomato and chorizo

Seafood stew with tomato and chorizo Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

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.

Here is the best “Seafood stew with tomato and chorizo” recipe we have found so far. This will be smell and look delicious.

Ingredients of Seafood stew with tomato and chorizo

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

Cook to cook: Look for mussels that are grown in high tidal areas where the water flows.Tasty The official YouTube channel of all things Tasty, the world's largest food network.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.

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..

Serve with lots of warm, crusty bread for dunking or over your favorite cooked grain.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.

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 is the hearty, rustic, and deeply warming comfort food you'll be craving on all snowy days.Now add the Beef stock and reduce by half, then add your chopped tomatoes, Chorizo and your raw Pork. the reason for not browning the.Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online.