Mediterranean Seafood Stew - Zarzuela de Pescado
Seafood, Chorizo and Vegetable Stew
Sep 24, 2014
Con Poulos; Food styling by Vivian Lui; Prop styling by Marina Malchin
This stew's wine- and tomato-rich broth is the perfect complement to spicy chorizo and sweet, tender white fish and shrimp.
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Prep Time: 0 hours 15
Total Time: 0 hours 20
1 tbsp. olive oil
can whole peeled tomatoes in juice
3/4 c. dry white wine
1/2 lb. Peeled and Deveined Shrimp
1 tbsp. red wine vinegar
1 tbsp. chopped fresh tarragon
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chorizo and cook, stirring, for 1 minute.
- Add the celery, fennel, and garlic and cook, covered, stirring occasionally, until beginning to soften, 3 to 4 minutes.
- Crush the tomatoes and add to the pan along with their juices. Add the wine and bring to a boil. Add the cod and shrimp and cook, covered, stirring once, until opaque throughout, 3 to 4 minutes. Remove from the heat and stir in the vinegar and tarragon. Serve with bread.
Video: Spanish Chorizo & Potato Stew | Omar Allibhoy
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Date: 13.12.2018, 14:40 / Views: 43275