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.
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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