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2 jar (16 ounces each) Pace® Picante Sauce; 1 bottle (about 8 ounces) clam juice; 1 / 4 cup dry white wine or water; 1 package (about 3 1/2 ounces) chorizo sausage, sliced; 2 1 / 2 lb cod or haddock or snapper fillets, cut into large pieces
Heat the picante sauce, clam juice and wine in a 6-quart saucepot over high heat to a boil. Add the chorizo, cod and clams. Cover the sauce pot.
Want to make Spanish Seafood Stew? Learn the ingredients and steps to follow to properly make the the best Spanish Seafood Stew? recipe for your family and friends.
Quick and Easy Recipes. AOL.com Editors. ... The best heated coffee mugs of 2025. AOL. ... Spanish Seafood Stew. Spaghetti Soup. Southwest Skillet. Autumn Pork Chops.
3. Add the serrano, olives and halibut and simmer over moderate heat, stirring occasionally, until the fish is cooked through and the stew is thick, about 5 minutes longer. 4. Meanwhile, in a small bowl, using the back of a spoon, mash the remaining garlic to a paste with a pinch of salt.
Spanish Seafood Stew with Chorizo and Chickpeas Bury us in saffron-infused basmati rice. Use any white fish you’d like: Halibut, haddock, sea bass and cod are all solid choices.
Cazuela de mariscos is a popular seafood stew from the Caribbean region of Colombia (especially Cartagena, Barranquilla and Santa Marta). [1] [2] Its preparation, as well as its ingredients, tend to vary slightly in different regions. [1] [3] It may have been influenced by the Catalonia region in Spain. [4]
Add the shrimp and cod and simmer for 3 to 5 minutes, until the seafood is opaque and cooked through. Season to taste with salt and freshly ground black pepper before serving. Recipe courtesy of Robin Takes 5 by Robin Miller/Andrews McMeel Publishing, 2011.