This stew is started by cooking Spanish-style chorizo and onion together to infuse a bold flavor combination into its base. A mix of shrimp and cod are added at the end of the process to ensure that they are not overcooked.
The Hubs had made homemade seafood stock earlier in the day, so in place of the bottle of clam juice, we incorporated the stock—which adds tons of flavor. Another flavor-amping choice was using fire-roasted diced tomatoes.
Unlike Mexican chorizo, which is fresh and uncured, Spanish chorizo is fermented, smoked, and aged for weeks, resulting in a deep, complex flavor and firm texture. Spanish chorizo has been part of Iberian cuisine for centuries. Its origins trace back to the Roman Empire, but it wasn’t until the arrival of pimentón from the New World that chorizo took on its signature red hue and smoky depth.
Seafood and Chorizo Stew
Ingredients
- 1 Tbsp. extra-virgin olive oil, plus extra for drizzling
- 6 oz. Spanish chorizo sausage, skins removed, quartered lengthwise and sliced ½ inch thick
- 1 onion, chopped fine
- 4 garlic cloves, minced
- 1 Tbsp. chopped fresh oregano
- 2 (14.5-oz.) cans diced tomatoes
- 1 cup homemade seafood stock, OR 1 (8-oz.) bottle clam juice
- 1 lb. extra-large shrimp (21 to 25 per lb.), peeled, deveined, and tails removed
- 12 oz. skinless cod fillet, 1 to 1 ½ inches thick, cut into 1-inch chunks
- Salt and pepper
Directions
- Heat oil in large saucepan over medium-high heat until shimmering. Add chorizo and onion and cook until both are lightly browned, 7 to 9 minutes.
- Stir in garlic and 1 teaspoon oregano and cook until fragrant, about 30 seconds. Add tomatoes and their juice and clam juice, scraping up any browned bits, and bring to simmer. Cook until slightly thickened, about 10 minutes.
- Pat shrimp and cod dry with paper towels and season with salt and pepper. Gently stir seafood into stew and cook until opaque and cooked through, about 5 minutes.
- Stir in remaining 2 teaspoons oregano and season with salt and pepper to taste. Portion stew into individual bowls and drizzle with extra oil. Serve.
Adapted from a recipe by America’s Test Kitchen
Accounting for Taste 