Shellfish and Chorizo Stew
Ellen Whiteman
Shellfish and Chorizo Stew is a delicious and hearty dish that combines the flavors of seafood and spicy Spanish chorizo. It is a creamy stew made with baby potatoes, fresh sea scallops, littleneck clams, and mussels. The stew is flavored with garlic, yellow onion, tarragon leaves, and dry white wine. It is finished with a touch of heavy cream and garnished with minced fresh parsley. Serve this stew with a crusty baguette for a complete meal.
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20 mins
40 mins
Nutritional Value
Ingredients
unpeeled, halved if larger than 1 inch
chopped
minced (3 cloves)
halved lengthwise and sliced ½ inch thick
minced
such as Chablis or Pinot Grigio
side muscles removed, halved
scrubbed
scrubbed and debearded
Instructions
Place the potatoes and 1 tablespoon salt in a medium saucepan and cover generously with water. Bring to a boil, lower the heat, and simmer for 8 to 10 minutes, until barely tender. Drain and set aside.
Meanwhile, heat the butter and olive oil in a large (11 to 12-inch) stockpot or Dutch oven over medium-low heat. Add the onions and sauté for 7 to 10 minutes, until translucent but not browned. Add the garlic and chorizo and cook for 5 to 7 minutes, stirring occasionally, until the chorizo has started to crisp. Stir in the tarragon, cook for one minute, then add the wine and simmer for 5 to 7 minutes, until reduced by half.
Add the cream, 2 teaspoons salt, 1 teaspoon pepper, and the potatoes. Bring to a boil, lower the heat, and simmer for 4 to 5 minutes, until the stock is slightly thickened.
Stir in the scallops and place the clams and mussels on top. Bring to a boil, lower the heat, and simmer covered for 8 to 10 minutes, until all the shells are opened. (Discard any that don't open.)
Taste for seasonings, ladle into large shallow bowls, sprinkle with parsley, and serve hot with chunks of crusty baguette.
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