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Half an Hour to Homemade Extraordinary Seafood stew with tomato and chorizo

Hoping to eat Seafood stew with tomato and chorizo a luxurious restaurant's, but for some causes are not able to go to restaurants. This recipe gonna help you with useful ways on producing a Seafood stew with tomato and chorizo like a famous chef made.

Seafood stew with tomato and chorizo

We hope you got insight from reading it, now let's go back to seafood stew with tomato and chorizo recipe. You can cook seafood stew with tomato and chorizo using 26 ingredients and 4 steps. Here is how you achieve it.

To make an unforgettable Seafood stew with tomato and chorizo, below are the components required:

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

After readying the components, next you are good to make your 5-star Seafood stew with tomato and chorizo by following the guidances on this section:

  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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