Chorizo, Mussels, & Fish Stew Recipe

"This is such a good soup or stew, whatever you want to call it. It is full of flavor; and although has 'a lot' of ingredients - it is not difficult, just a bit of chopping and prep work. So, this is really for a Sunday or special dinner; or, to entertain with. Now, I usually add grouper, as my 'fish of choice;' however, use what is in season and available. Cod is readily available at most stores; as is, halibut, monk fish, even swordfish will work just fine. A thick firm fish is what you want. Serve with a green salad and crusty bread for a delicious lunch or dinner. In my opinion - Crusty bread is a must, to dip in the 'rich' broth! As mentioned ... a bit of chopping and prep; but, nothing difficult."

Step by Step Method

Step 1

Mussels ... I get mine from my seafood guy, a.k.a., 'Fish Monger;' already cleaned. When you bring them home, rinse under cold water to get rid of any sand. Then, store in a colander, over a bowl, covered with plastic wrap - until ready to use. When you are ready to cook; if the mussels are not closed, tap with a knife - if they do not close, throw them out - they are dead. You don't want to cook with them. VERY IMPORTANT!

Step 2

Fish and Mussels ... Before you start your vegetables; remove the fish and mussels from the refrigerator. Make sure to drain the mussels well; and, cut the fish into bite size pieces. Just let them rest on the counter. You do NOT want to cook with COLD seafood.

Step 3

Saffron ... Add the saffron and chicken broth in a small measuring cup; and set to the side.

Step 4

Base Vegetables ... In a large saute/soup pot, add the olive oil, and bring to medium heat. Add the chorizo and cook 3-4 minutes until lightly seared. Then, add the onion, garlic, leeks, shallot, carrots, celery, and potatoes; and, cook about, 5 minutes, stirring often. Then, add the tomato paste, and mix until it is incorporated with the vegetables. Cook another minute or two to wake up the flavor of the paste.

Step 5

Then, deglaze the pan with the white wine; scraping the bottom of the pan for any bits. Next, add the saffron chicken broth, seafood broth, fresh tomatoes, Old Bay; and, bring to a light boil. Immediately reduce the heat to medium low; and, cook 10-12 minutes, until the vegetables are just about done. Remember, they will continue to cook an additional 5-8 minutes when you add the seafood.

Step 6

Fish and Mussels ... Bring the broth back up to medium-medium high, a light boil; and, add the mussels and stir until they are all combined with the broth. Add the fish on top of the mussels; but, do not stir - just spoon a little broth over the top. Cover, and cook 5-8 minutes on medium heat (not boiling), until the mussels begin to open; this time can vary a bit. The fish also should be firm to the touch.

Step 7

Remove from the heat; and, add the cream, parsley, thyme, lemon zest and juice, and gently stir until everything is combined. Taste and season if salt and pepper is necessary. Usually, I add a bit more pepper; but, not salt. Cover, and remove from the heat. Let it set a few minutes to make sure everything is combined.

Step 8

Serve and ENJOY! ... Ladle into large bowls, squeeze the lemon wedge over the top, add the scallions; and, serve with plenty of crusty bread. A small green salad is all you need. This is NOT a weeknight meal; but, a great weekend or special meal for the family. Definitely one to entertain with.

Step 9

It is rich and decadent; but, absolutely worth it. And, it is a 1 pot meal. And, using frozen fish for this is fine; just thaw before using. But, fresh mussels are a must!