MEXICAN SEAFOOD STEW WITH CHORIZO

MEXICAN SEAFOOD STEW WITH CHORIZO image

Yield 8 servings

Number Of Ingredients 30

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tablespoons olive oil
1 large sweet onion, diced
3 stalks celery, diced
2 large carrots, diced
1 poblano pepper, diced
1 red bell pepper, diced
1 chayote squash, diced
2 Fresno peppers or jalapeño peppers, minced
1 cup uncooked Mexican chorizo
4 cloves garlic, minced
2 large Roma tomatoes, diced
1/4 cup cilantro, chopped, plus more for garnish
1 tablespoon file gumbo powder
2 bay leaves
2 teaspoons smoked paprika
1 teaspoon Cayenne pepper
1/2 teaspoon dried thyme
2 teaspoons Mexican oregano
1 teaspoon fresh cracked pepper
1/4 cup tomato paste
4 cups tomato cocktail (I used Clamato)
4 cups seafood or chicken broth
1 pound firm, white-fleshed fish, cut into 1-inch pieces (I used swai but you can use another)
1 pound large shrimp, cleaned and peeled
1/2 pound bay scallops
1 1/2 cups crab meat of your choice
12 oysters, optional (I did not use them)
2 to 4 tablespoons hot sauce of your choice (I used both Tabasco and Tapatio)
Salt to taste
*Serve with cooked white rice, hot sauce, lemon wedges, avocado slices and chopped cilantro

Steps:

Directions: 1. Preheat the oil to medium/high heat in a large Dutch oven pot. Add the onions, celery, carrots, poblano pepper, red bell pepper, chayote squash and Fresno chile peppers. Season lightly with salt and pepper and cook for 8 to 10 minutes. 2. If using the Mexican chorizo, add it to the center of pot and cook down for 5 to 6 minutes. Stir well to combine. 3. Add in the garlic, tomatoes, cilantro, file powder, smoked paprika, thyme, oregano, cayenne, pepper and tomato paste. Cook for 5 minutes. 4. Add in the clamato and chicken broth. Bring to a boil, taste for salt and pepper and cook for 30 minutes. 5. Add in the white fish and cook for 5 minutes. Add in the remaining seafood and cook for another 5 minutes. Add hot sauce to taste. Yields up to 8 servings. Notes: If you cannot find the file gumbo powder, combine 2 tablespoons of cornstarch with 2 tablespoons of water.