Luckytrim
Grill Master
Seafood, Chorizo and Vegetable Stew
Ingredients
1 tbsp. olive oil
2 oz. Spanish chorizo
2 stalk celery
1 bulb fennel
2 clove garlic
1 can whole peeled tomatoes in juice
¾ c. dry white wine
1 cod fillet
½ lb. Peeled and Deveined Shrimp
1 tbsp. red wine vinegar
1 tbsp. chopped fresh tarragon
crusty bread
Directions
Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chorizo and cook, stirring, for 1 minute.
Add the celery, fennel, and garlic and cook, covered, stirring occasionally, until beginning to soften, 3 to 4 minutes.
Crush the tomatoes and add to the pan along with their juices. Add the wine and bring to a boil. Add the cod and shrimp and cook, covered, stirring once, until opaque throughout, 3 to 4 minutes. Remove from the heat and stir in the vinegar and tarragon. Serve with bread.
Ingredients
1 tbsp. olive oil
2 oz. Spanish chorizo
2 stalk celery
1 bulb fennel
2 clove garlic
1 can whole peeled tomatoes in juice
¾ c. dry white wine
1 cod fillet
½ lb. Peeled and Deveined Shrimp
1 tbsp. red wine vinegar
1 tbsp. chopped fresh tarragon
crusty bread
Directions
Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chorizo and cook, stirring, for 1 minute.
Add the celery, fennel, and garlic and cook, covered, stirring occasionally, until beginning to soften, 3 to 4 minutes.
Crush the tomatoes and add to the pan along with their juices. Add the wine and bring to a boil. Add the cod and shrimp and cook, covered, stirring once, until opaque throughout, 3 to 4 minutes. Remove from the heat and stir in the vinegar and tarragon. Serve with bread.
