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The ingredients needed to cook Seafood stew with tomato and chorizo:
- Take Freshly baked bread
- Prepare Homemade butter
- Get 1 kg mussels
- Take 250 g clams
- Take 1 fillet salmon
- Use 1 fillet cod
- Take 1 fillet haddock
- Take 2 tubes calamari sliced into rings
- Get Fresh parsley
- Get Fresh basil
- Prepare Stew
- Get 200 g chorizo diced
- Use 1 diced white onion
- Get 2 cloves garlic
- Provide Extra virgin olive oil
- Use 400 g plum tomatoes
- Provide 400 g chopped tomatoes
- Provide 2 tbsp tomato paste
- Prepare 1 tsp Dijon mustard
- Use 1 tsp origanum
- You need Salt
- Prepare Pepper
- Take Smoked paprika
- Prepare 250 ml Cabernet Sauvignon
- Provide 50 g sugar
- You need 500 ml water
Instructions to make Seafood stew with tomato and chorizo:
- 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.
- 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.
- 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.
- 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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