Seafood, Chorizo & Vegetable Stew
20m prep 20m cook 20m ready
A quick and flavorful stew combining Spanish chorizo, cod, and shrimp with fennel and celery in a white wine tomato broth. Ready in just 20 minutes.
Ingredients
- 1 tbsp olive oil
- 2 oz Spanish (cured) chorizo thinly sliced
- 2 celery thinly sliced
- 1 fennel cored and thinly sliced
- 2 clove garlic thinly sliced
- 1 whole peeled tomatoes in juice
- 3/4 cup dry white wine
- 1 cod fillet cut into 2-inch pieces
- 1/2 lb large peeled and deveined shrimp
- 1 tbsp red wine vinegar
- 1 tbsp fresh tarragon chopped
- Crusty bread for serving (optional)
Nutrition (per serving, estimated)
Estimated based off 8 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 220 mg
- Iron: 2.15 mg
- Magnesium: 39.5 mg
- Phosphorus: 189 mg
- Potassium: 664 mg
- Zinc: 1.35 mg
Let's Cook
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Step 1.
Heat the olive oil in a large Dutch oven over medium-high heat. Add the sliced chorizo and cook, stirring frequently, for 1 minute until it begins to render its fat.
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Step 2.
Add the sliced celery, fennel, and garlic to the pot. Cover and cook, stirring occasionally, until the vegetables are beginning to soften, about 3 to 4 minutes.
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Step 3.
Crush the whole peeled tomatoes with your hands or a spoon, then add them to the pot along with their juices. Pour in the dry white wine and bring the mixture to a boil.
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Step 4.
Add the cod pieces and shrimp to the boiling liquid. Cover the pot and cook, stirring once halfway through, until the seafood is opaque throughout, about 3 to 4 minutes.
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Step 5.
Remove the pot from the heat. Stir in the red wine vinegar and chopped fresh tarragon. Serve the stew with crusty bread if desired.
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