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

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

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

Get one of our Spicy tomato, seafood, and chorizo stew recipe and prepare delicious and healthy treat for your family or friends. Add tomatoes with their juice and clam juice, and scrape up any browned bits that have formed on the bottom and sides of the Dutch oven, and bring to a simmer. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the celery, fennel, and garlic and cook, covered, stirring occasionally, until. Portuguese Clam Stew Adapted from The Provincetown Seafood Cookbook this classic Portuguese seafood stew features fresh littleneck clams, clam broth, tomatoes, chorizo sausage, white wine, onions, peppers, garlic and fresh herbs and spices.

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