Spicy Tomato, Seafood, and Chorizo Stew
Heat olive oil in a large pan over medium heat. Add onion, peppers, and garlic; cook and stir until soft, 5 to 7 minutes. Transfer to a plate. Add ground chorizo to pan and cook and stir, crumbling,...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at master-recipes.com.
Cooking tools:
- Pan
- Plate
- Pot
- Ladle
- Serving bowl
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
- Spoon
- Lime wedge
Ingredients
- Olive oil - 1 tablespoon
- Onion, chopped - 1
- Poblano peppers, seeded and chopped - 2
- Garlic, minced - 3 cloves
- Chorizo sausage - 8 ounces
- Chicken stock or broth - 1 (32 ounce) container
- Hunt's® no salt added Petite Diced Tomatoes, drained - 2 (14.5 ounce) cans
- Mexican-style corn, drained - 1 (11 ounce) can
- Salsa verde - 1 (7 ounce) can
- Ground cumin - 1 ½ teaspoons
- Ground chipotle chile pepper, or to taste - ½ teaspoon
- Cod fillets (or other firm white fish like halibut), cut into chunks - 1 pound
- Large raw shrimp, peeled, deveined - 1 pound
- Chopped green onions - 1
- Chopped fresh cilantro - 1 bunch
- Lime wedges - 1
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