Seafood and Chorizo Stew

Name: Seafood and Chorizo Stew
Yield: Serves 4
Ingredients: 1 tablespoon, extra-virgin olive oil, plus extra for drizzling; 6 ounces, chorizo sausage, quartered lengthwise and sliced 1/2 inch thick; 1 , onion, chopped fine; 4 , garlic cloves, minced; 1 tablespoon, chopped fresh oregano; 2 , (14.5-ounce) cans diced tomatoes; 1 , (8-ounce) bottle clam juice; 1 pound, extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed; 2 (6-ounce), skinless cod fillets, 1 to 1 1/2 inches thick, cut into 1-inch chunks; , Salt and pepper

Main Courses
Fish & Seafood
Pork
Weeknight
Stews

Appears in Cook's Country April/May 2015

For this quick, weeknight meal, we start by cooking the chorizo and onion together to infuse this bold flavor combination into the base of the stew.

SERVES 4

TIME 30 minutes

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