With colder weather finally coming to New York, I felt like cooking a comforting dish with some heat that’s not overly rich and heavy. A spicy seafood stew sounded perfect. The spice comes from Spanish chorizo sausage I cut into cubes and some chili flakes. Chorizo is seasoned with smoked paprika, salt and herbs adding a wonderful flavor and depth to the broth.
This stew is rich with tomatoes, potatoes and chunks of seafood. Make sure you go to your local fishmonger to get the freshest seafood. I added shrimp, bay scallops, squid and arctic char, but you can add any type of seafood you want. Check out the soups and stews section for more comforting recipes this winter!
Recipe below…
Cook chorizo in oil for a few minutes, then stir in onions, garlic and potato.
Add tomatoes, then herbs and broth. Simmer for about 15 minutes.
Add seafood and cook for a few minutes.
Seafood Stew Recipe
1/2 cup spicy chorizo, diced
1 small onion, chopped
4-6 garlic cloves, chopped
1 large potato, diced
1 large tomato, diced (or can of diced tomatoes)
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried thyme
1 bay leaf
2 teaspoons red pepper flakes, or to taste
1 tablespoon tomato paste
4-5 cups fish stock (chicken or vegetable will also work)
1/2 pound shrimp, peeled and deveined
1/2 pound bay scallops
1/2 pound squid, sliced into rings
1/2 pound fish, cubed (I used Arctic Char)
salt and pepper, to taste
Pour some olive oil in a large pot. Add the chorizo and cook for about 2-3 minutes over medium heat. Add the potatoes, onion and garlic and cook until the onions begin to soften, about 5-6 minutes.
Stir in the tomatoes and cook for about 2 minutes. Stir in the parsley, thyme, oregano, chili flakes, bay leaf, salt and pepper. Add the stock, and bring to a boil. Lower heat, cover and simmer for 15 minutes. Add scallops, shrimp, fish and squid. Bring to a boil then lower the heat, cover, and simmer gently, stirring occasionally, for about 5-7 minutes, until the seafood is cooked through.
Ladle the seafood stew into bowls. Garnish with fresh chopped parsley and serve with crusty bread.
Total Time: 45 minutes
Yield: 6-8 servings
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11 Responses to “Spicy Seafood Stew with Chorizo Sausage”
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December 4, 2011
[...] 1/2 pound fish, cube d (I used Arctic Char) salt and pepper, to taste 1/2 pound squid, sliced into rings Pour some olive oil in a large pot. Spicy Seafood Stew with Chorizo Sausage | Wishful Chef [...]
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Wishful Chef is about cooking simple and healthy dishes.
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This looks seriously delicious – what gorgeous pictures!
Thanks Anna!
This has everything i love! Salmon, Prawns and Squid!!! and SPICY!
Glad you liked the combination. Thanks for stopping by, Jesica.
I love the combination of seafood and sausage. Many thanks for the excellent recipe!!
Thanks, Amy! The sausage adds a ton of flavor so not as much seasoning is needed
This looks absolutely wonderful. Chorizo is completely unexpected in a seafood dish, but I bet it was delicious!
Thank you, Mary! It actually works surprisingly well and adds some depth to the dish.
This is the first seafood stew that I have seen mixed with chorizo. Can’t wait to try this scrumptious dish.
Thank you! The chorizo brings out this wonderful peppery flavor and think it goes well with seafood this time of year.