Spicy Tomato, Seafood, and Chorizo Stew
Recipe by Jennifer Baker from allrecipes.com
Dinner 40 Mins.
Ingredients
6
6 servings
- •1 tablespoon olive oil
- •1 onion, chopped
- •2 poblano peppers, seeded and chopped
- •3 cloves garlic, minced
- •8 ounces chorizo sausage
- •1 (32 ounce) container chicken stock or broth
- •2 (14.5 ounce) cans Hunt's® no salt added Petite Diced Tomatoes, drained
- •1 (11 ounce) can Mexican-style corn, drained
- •1 (7 ounce) can salsa verde
- •1 ½ teaspoons ground cumin
- •½ teaspoon ground chipotle chile pepper, or to taste
- •1 pound cod fillets (or other firm white fish like halibut), cut into chunks
- •1 pound large raw shrimp, peeled, deveined
- •1 Chopped green onions
- •1 bunch Chopped fresh cilantro
- •1 Lime wedges
Instructions
- 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.
- 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.
- Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes.
- Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.
Nutritional Facts
Per 6 servings
- Calories: 443
- Carbohydrate: 25g
- Fat: 20g
- Fiber: 4g
- Protein: 42g
- Sugar: 7g
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