Name: Seafood and Chorizo Stew
Total time: 30 min
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

Why This Recipe Works

We start by cooking the chorizo and onion together to infuse this bold flavor combination into the base of the stew.

Before You Begin

Our favorite clam juice is Bar Harbor Clam Juice. Note that we call for the hard, Spanish-style variety or chorizo here, not the soft, fresh Mexican kind.

Instructions

Heat oil in large saucepan over medium-high heat until shimmering. Add chorizo and onion and cook until both are lightly browned, 7 to 9 minutes. Stir in garlic and 1 teaspoon oregano and cook until fragrant, about 30 seconds. Add tomatoes and their juice and clam juice, scraping up any browned bits, and bring to simmer. Cook until slightly thickened, about 10 minutes.

Pat shrimp and cod dry with paper towels and season with salt and pepper. Gently stir seafood into stew and cook until opaque and cooked through, about 5 minutes. Stir in remaining 2 teaspoons oregano and season with salt and pepper to taste. Portion stew into individual bowls and drizzle with extra oil. Serve.