Best Cheris Spicy Italian Seafood Stew Recipes

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SPICY TOMATO, SEAFOOD, AND CHORIZO STEW



Spicy Tomato, Seafood, and Chorizo Stew image

This spicy stew features Hunt's® petite diced tomatoes, seafood, and chorizo in one satisfying, Mexican-inspired bowl!

Provided by Jennifer Baker

Categories     Trusted Brands: Recipes and Tips     Hunt's

Time 40m

Yield 6

Number Of Ingredients 16

1 tablespoon olive oil
1 onion, chopped
2 each 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

Steps:

  • 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.

Nutrition Facts : Calories 443.4 calories, Carbohydrate 25.1 g, Cholesterol 184.5 mg, Fat 19.5 g, Fiber 4.2 g, Protein 42.2 g, SaturatedFat 6.2 g, Sodium 2006.1 mg, Sugar 7 g

SPICY CAJUN SEAFOOD STEW



Spicy Cajun Seafood Stew image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 14

1 tablespoon olive oil
8 ounces smoked andouille sausage, diced (1 1/2 cups)
1/4 cup all-purpose flour
1 teaspoon Cajun seasoning
3 cloves garlic, finely chopped
2 bell peppers, red and/or green, chopped (about 2 1/2 cups)
1 onion, chopped (about 1 1/2 cups)
One 8-ounce bottle clam juice
One 15-ounce can diced tomatoes
1 pound firm white fish, such as halibut, grouper or black sea bass, cut into 1 1/2-inch pieces
1 pound peeled and deveined large shrimp (21 to 25 shrimp)
2 tablespoons chopped fresh parsley leaves
Kosher salt
Cooked white rice, for serving

Steps:

  • 1. Heat the oil over medium-high heat in a large pot or Dutch oven. Cook the sausage until browned, about 5 minutes. Sprinkle the flour over the sausage and cook, stirring, until lightly toasted and the meat is well coated, about 2 minutes. Add the Cajun seasoning, garlic, peppers and onions and continue to cook until the vegetables are softened, 5 minutes. Add the clam juice, tomatoes and 4 cups water, scraping up any browned bits from the bottom of the pot, and increase the heat to bring to a simmer.
  • 2. Lower the heat slightly and simmer until the stew is thickened and the flavors are melded, about 30 minutes. Gently stir in the fish and shrimp. Cook, making sure the stew is not bubbling vigorously, stirring once or twice, until the shrimp and fish have just turned opaque, about 5 minutes. Remove from the heat and stir in the parsley. Season with salt and serve over rice.

SPICY SEAFOOD STEW



Spicy Seafood Stew image

Make and share this Spicy Seafood Stew recipe from Food.com.

Provided by tweetyfan

Categories     Stew

Time 5h15m

Yield 9 serving(s)

Number Of Ingredients 11

2 lbs potatoes, peeled and diced
1 lb carrot, sliced
1 (26 ounce) jar spaghetti sauce
2 (6 ounce) jars sliced mushrooms, drained
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons minced garlic
1 teaspoon cayenne pepper
3/4 teaspoon salt
1 1/2 cups water
1 lb sea scallops
1 lb uncooked medium shrimp, peeled and deveined

Steps:

  • In a 5-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 4-1/2 to 5 hours or until potatoes are tender.
  • Stir in the water, scallops and shrimp. Cover and cook for 15-20 minutes or until scallops are opaque and shrimp turn pink.

Nutrition Facts : Calories 271.5, Fat 3.7, SaturatedFat 0.6, Cholesterol 93.5, Sodium 810.7, Carbohydrate 35.6, Fiber 4.5, Sugar 11.4, Protein 24.2

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