Spicy Tomato, Seafood, and Chorizo Stew
Description
Salsa, poblano peppers, chipotle powder, and chorizo bring rich spiciness to this Mexican-inspired stew.
Ingredients
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1 tablespoon olive oil
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1 onion, chopped
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2 poblano peppers, seeded and chopped
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3 cloves garlic, minced
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8 ounces chorizo sausage
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1 (32 ounce) container chicken stock or broth
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2 (14 1/2 ounce) cans Hunt's® no salt added Petite Diced Tomatoes, drained
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1 (11 ounce) can Mexican-style corn, drained
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1 (7 ounce) can salsa verde
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1 1/2 teaspoons ground cumin
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1/2 teaspoon ground chipotle chile pepper, or to taste
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1 pound cod fillets (or other firm white fish like halibut), cut into chunks
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1 pound large raw shrimp, peeled, deveined
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1 Chopped green onions
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1 bunch Chopped fresh cilantro
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1 Lime wedges
Directions
1
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
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
Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes.
4
Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.