Description
Hearty shellfish & chorizo stew embodies rich coastal flavors from Mediterranean shores. Spicy chorizo and tender seafood blend seamlessly, delivering a comforting meal you’ll savor with each satisfying spoonful.
Ingredients
Scale
- 4 oz Spanish-style chorizo, halved lengthwise and sliced 0.5 inch thick
- 2 lbs fresh littleneck clams, scrubbed
- 1 lb fresh mussels, scrubbed and debearded
- 0.75 lb fresh sea scallops, side muscles removed, halved
- 0.75 lb baby potatoes, unpeeled, halved if larger than 1 inch
- 2 cups chopped yellow onion (2 onions)
- 1.5 cups dry white wine, such as Chablis or Pinot Grigio
- 1.5 cups heavy cream
- 2 tbsps unsalted butter
- 1 tbsp good olive oil
- 1 tbsp minced garlic (3 cloves)
- 1 tbsp minced fresh tarragon leaves
- Minced fresh parsley
- Kosher salt
- Freshly ground black pepper
- Crusty baguette, for serving
Instructions
- Potato Preparation: Submerge potatoes in salted water, boil until tender yet firm, then drain and reserve for later integration into the stew.
- Aromatic Foundation: In a large stockpot, combine butter and olive oil over medium-low heat. Sauté onions until translucent, then add garlic and chorizo, cooking until the sausage develops a crisp exterior and releases its rich, smoky flavors.
- Flavor Layering: Sprinkle tarragon into the pot, then deglaze with white wine. Simmer and reduce the liquid by half, concentrating the essence of the ingredients and creating a robust base for the stew.
- Cream and Potato Integration: Incorporate heavy cream, seasoning with salt and black pepper. Fold in the precooked potatoes, bringing the mixture to a gentle boil and allowing the sauce to thicken slightly.
- Shellfish Steaming: Carefully add scallops to the simmering liquid, then arrange clams and mussels on top. Bring to a brief boil, then immediately reduce heat and cover. Steam for 8 to 10 minutes until all shellfish open completely, discarding any that remain sealed.
- Final Presentation: Adjust seasonings to taste. Ladle the fragrant stew into serving bowls, garnish with freshly chopped parsley, and serve alongside crusty baguette for an indulgent dining experience.
Notes
- Potato Precision: Boil potatoes until tender but firm to maintain structural integrity and prevent mushiness in the final dish.
- Chorizo Caramelization: Allow chorizo to develop a crispy exterior for enhanced flavor depth and textural contrast in the stew.
- Shellfish Safety: Discard any unopened clams or mussels during cooking to prevent potential foodborne illness and ensure fresh, safe seafood.
- Cream Technique: Simmer cream carefully to thicken sauce without breaking or curdling, creating a smooth, luxurious base for the stew.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: Spanish
Nutrition
- Serving Size: 6
- Calories: 560
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 36 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 120 mg