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We hope you got benefit 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 that.
The ingredients needed to cook Seafood stew with tomato and chorizo:
- Get Freshly baked bread
- You need Homemade butter
- Take 1 kg mussels
- Take 250 g clams
- Prepare 1 fillet salmon
- Take 1 fillet cod
- Provide 1 fillet haddock
- Provide 2 tubes calamari sliced into rings
- Use Fresh parsley
- Prepare Fresh basil
- Get Stew
- You need 200 g chorizo diced
- Provide 1 diced white onion
- Prepare 2 cloves garlic
- Use Extra virgin olive oil
- Get 400 g plum tomatoes
- Use 400 g chopped tomatoes
- You need 2 tbsp tomato paste
- Provide 1 tsp Dijon mustard
- Prepare 1 tsp origanum
- Get Salt
- Get Pepper
- Use Smoked paprika
- You need 250 ml Cabernet Sauvignon
- Prepare 50 g sugar
- Use 500 ml water
Instructions 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.
Add the fish stock, crushed tomatoes, and bay leaves. Summer Seafood Stew in a light, flavorful fennel-tomato broth with smokey chorizo. Simple, fast, and full of flavor! 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.
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