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Super Easy Method to Cooking Tasty Seafood stew with tomato and chorizo

Seafood stew with tomato and chorizo is the nomero uno that appears to most people’s thought when it comes to a delightul dish. Today, we are going to provide you procedures on preparing a comforting Seafood stew with tomato and chorizo.

Seafood stew with tomato and chorizo

We hope you got benefit from reading it, now let’s go back to seafood stew with tomato and chorizo recipe. To cook seafood stew with tomato and chorizo you need 26 ingredients and 4 steps. Here is how you cook it.

Firstly, below are the ingridients that you should prepare to cook Seafood stew with tomato and chorizo:

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

After preparing the ingridients, now we are ready to make our yummy Seafood stew with tomato and chorizo:

  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..

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. 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. John Torode's Mexican-inspired one-pot casserole is packed with shellfish, white fish and plenty of chilli, from BBC Good Food.

Recipe : Seafood stew with tomato and chorizo

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