How to Prepare Speedy Seafood stew with tomato and chorizo

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

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

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. Learn how to cook great Spicy tomato, seafood, and chorizo stew. Crecipe.com deliver fine selection of quality Spicy tomato, seafood, and chorizo stew recipes equipped with ratings, reviews and mixing tips. Get one of our Spicy tomato, seafood, and chorizo stew recipe and prepare delicious and healthy treat for your family or friends.

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.

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