How to Prepare Flavorful Seafood stew with tomato and chorizo

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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 cook seafood stew with tomato and chorizo using 26 ingredients and 4 steps. Here is how you achieve that.

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

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

Instructions 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..

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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