Spanish Style Seafood Stew
Spanish style seafood stew, tomato broth, calamari, shrimp, chorizo, fingerling potatoes, fennel, baguette & rouille
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- (a) spanish yellow onion, spanish chorizo, fennel, carrot, celery, anaheim peppers
- (b) fingerling potato
- (c) tomato stock
- (d) sliced baguette
- (e) rouille
- (f) calamari, marinated shrimp
- small to medium sauce pot
- wooden spoon
- For best results, take the calamari and shrimp out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the seafood longer than this recipe card indicates. Preheat your oven to 400 degrees fahrenheit.
- Heat a saucepot over medium-high heat for 2 minutes (use a 2-4 quart pot to prepare 1-2 servings, or a 4-6 quart pot for more servings). When the pot has warmed up, add a teaspoon of oil. Add the chorizo and vegetables (a) to the pot. Season lightly with a pinch of salt and pepper. Stir, and then cook for 1 minute without stirring.
- After 1 minute, drain the potatoes (b) and add them to the pot. Season with a pinch of salt and pepper. Cook for 2 minutes, stirring occasionally. After 2 minutes, remove the pot from the heat. Add the tomato stock (c) to the pot. Put the pot back over medium-high heat and bring up to a simmer. Once simmering, turn down to low and simmer for 10 minutes or until the potatoes are soft.
- While the potatoes & vegetables are simmering, place the pieces of baguette (d) directly on the middle rack of your preheated 400 degree oven. Bake for 6-7 minutes or until the crust starts to turn golden brown. Remove from the oven and spread rouille (e) over each piece.
- Check the potatoes with a fork to see if they are soft. If they are not soft, continue simmering for 2 minutes and check again. If they are soft, add the calamari and shrimp (f) to the pot. Simmer for 2 minutes.
- After 2 minutes, taste the stew and add salt and pepper if you wish. Use a ladle to spoon the stew into your serving bowls.
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