Seafood stew with tomato and chorizo, Tracking Your Food: The way to Do It

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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 do that.

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

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

Steps 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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