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Before you jump to Seafood stew with tomato and chorizo recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
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We hope you got insight from reading it, now let’s go back to seafood stew with tomato and chorizo recipe. You can have seafood stew with tomato and chorizo using 26 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to cook Seafood stew with tomato and chorizo:
- Use Freshly baked bread
- Get Homemade butter
- Take 1 kg mussels
- Prepare 250 g clams
- Prepare 1 fillet salmon
- Use 1 fillet cod
- You need 1 fillet haddock
- Use 2 tubes calamari sliced into rings
- Use Fresh parsley
- Get Fresh basil
- Prepare Stew
- Get 200 g chorizo diced
- You need 1 diced white onion
- Take 2 cloves garlic
- Get Extra virgin olive oil
- Provide 400 g plum tomatoes
- Provide 400 g chopped tomatoes
- You need 2 tbsp tomato paste
- You need 1 tsp Dijon mustard
- Get 1 tsp origanum
- Get Salt
- You need Pepper
- Provide Smoked paprika
- Get 250 ml Cabernet Sauvignon
- Prepare 50 g sugar
- Prepare 500 ml water
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.
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