Friday, July 19, 2019

Tex-Mex Chorizo Seafood Cioppino

Yum
St Supery Winery is hosting a Sustainable Seafood Recipe Contest and this is my entry!
It is up for a people's choice award and I would love any votes I can get! The link to vote is HERE 

My Tex-Mex Chorizo Seafood Cioppino combines my love of Tex-Mex flavors and all things seafood. Growing up in South Louisiana seafood was always plentiful and my first pick if I was ever asked what I wanted for dinner. After moving to California, I tried Cioppino for the first time and fell in love immediately. Later down the road, we moved to Texas where Tex-Mex flavors are king and this dish is a scrapbook of all of those experiences!
Mussels, Shrimp and Rockfish all come together in a smoky broth of chorizo and tomatoes, perfect for dipping hunks of warm baguette into.
Tex-Mex Chorizo Seafood Cioppino
2 Tablespoons canola oil
12 ounces fresh Mexican style chorizo
1 large onion, chopped
1 small red bell pepper, chopped
¼ cup tomato paste
3 cups chicken stock
1 (14.5 ounce) can Fire Roasted Tomatoes with Garlic
1 fresh bay leaf
1 ½ teaspoons salt
½ teaspoon dried oregano
2 teaspoons cumin
1 teaspoon smoked paprika
1-pound US Farmed super jumbo shrimp, peeled and deveined
2 pounds mussels
1-pound Rockfish, cut into 2-inch chunks
¼ cup chopped cilantro
1 baguette, warmed


In a large dutch oven, heat the oil over medium heat. Remove the chorizo from the casing and break it up into large bite sized pieces. Add the chorizo to the oil and cook 10 minutes, or until browned around the edges.

Add the onion and pepper and sauté until softened, 5 minutes. Add the tomato paste and allow that to cook for 5 minutes. Add the wine and allow to reduce, about 3-5 minutes. Stir in the chicken stock, canned tomatoes, bay leaf, salt, oregano, cumin and smoked paprika. Allow the mixture to come up to a simmer and cook for 10 minutes.

Add the shrimp to the pot and cook for 3 minutes. Place the mussels in the pot, cover and cook for an additional 3 minutes. Gently stir the mixture, allowing the mussels that have not opened yet to go to the bottom of the pot and lay the fish on the top of the mixture. Cove the pot and continue to cook for about 5 minutes, or until all of the mussels are open and the fish flakes easily.

Sprinkle the pot with cilantro and serve immediately with the baguette and remaining chilled St. Supéry Napa Valley Estate Sauvignon Blanc.


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