Seafood stew with tomato and chorizo. 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.

Ingredients of Seafood stew with tomato and chorizo

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

If you can't get your hands on saffron, the mayo can. This is a simple stew that delivers big flavor. Mussels are one of the best things to eat from the sea. Not only are they delicious, they are nutrient superstars, great for the environment, sustainably raised and wonderfully inexpensive.

Seafood stew with tomato and chorizo Anleitung

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..

In this recipe, a smoky tomato sauce with spicy, cured chorizo is used as. 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. Tweak it: Substitute tomatoes seasoned with garlic and olive oil for the chili-style tomatoes. Drain beans and add to slow cooker.