Recipe information
Ingredients for - Spicy Tomato, Seafood, and Chorizo Stew
3. Poblano peppers, seeded and chopped - 2
6. Chicken stock or broth - 1 (32 ounce) container
7. Hunt's® no salt added Petite Diced Tomatoes, drained - 2 (14.5 ounce) cans
11. Ground chipotle chile pepper, or to taste - ½ teaspoon
12. Cod fillets (or other firm white fish like halibut), cut into chunks - 1 pound
13. Large raw shrimp, peeled, deveined - 1 pound
How to cook deliciously - Spicy Tomato, Seafood, and Chorizo Stew
1. Stage
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, until browned and cooked through, 5 to 7 minutes. Remove from heat.
2. Stage
Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, salsa verde, cumin, chipotle, and softened onion-peppers-garlic mixture. Stir to combine, then simmer for 10 minutes to blend flavors.
3. Stage
Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes.
4. Stage
Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.
