Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, seafood stew with tomato and chorizo. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Seafood stew with tomato and chorizo is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Seafood stew with tomato and chorizo is something which I have loved my entire life. They’re fine and they look fantastic.

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. Didn't have quite the flavor I wanted until the next day.

To get started with this recipe, we must first prepare a few components. You can have seafood stew with tomato and chorizo using 26 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Seafood stew with tomato and chorizo:

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

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. 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.

Steps to make 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.

Cook to cook: Look for mussels that are grown in high tidal areas where the water flows. This stew's wine- and tomato-rich broth is the perfect complement to spicy chorizo and sweet, tender white fish and shrimp. 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. What's constant is the coconut milk and the dish's freshness.

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’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!