Seafood stew with tomato and chorizo

Hey everyone, it is John, welcome to my recipe site. Today, we're going to make a special dish, Seafood stew with tomato and chorizo. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Seafood stew with tomato and chorizo is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Seafood stew with tomato and chorizo estimated approx 1 hour.

To begin with this particular recipe, we must prepare a few components. You can cook Seafood stew with tomato and chorizo using 26 ingredients and 4 steps. Here is how you cook it.

This recipe works with your own preference of seafood and shellfish. Fresh fish, fresh herbs and obviously freshly baked bread and homemade butter!

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Ingredients and spices that need to be Make ready to make Seafood stew with tomato and chorizo:

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

Instructions to make 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.

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