Easy Chipotle Seafood Stew Recipes

EASY CHIPOTLE SEAFOOD STEW

Steps:

• Heat the oil in a medium pot over medium heat. Add the onion, celery salt, ground garlic and 2 teaspoon of pepper. Cook stirring constantly until onion is translucent about 6 minutes.
• Reduce heat to medium low and add the Clamato and bay leaves. Simmer for about 10 minutes.
• Add the fish stock, the chipotle adobo sauce, the potatoes and 1 teaspoon of salt. Cove and simmer for about 15 minutes or until potatoes are tender.
• When ready to serve add the Real-Lime and heat the pot to medium. Add the shrimp and the mussels. Arrange the fish on top of the stew, cover and simmer until the shellfish open and the fish is firm and opaque, about 5 minutes.
• Ladle the stew into bowls. Top with grilled corn and avocado and sprinkle with fresh cilantro.

SEAFOOD STEW

Steps:

• In a large saucepan, saute the onion, red pepper and garlic in oil until tender. Add the tomatoes, tomato sauce, wine or broth, oregano, parsley, Worcestershire sauce and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add the clams, shrimp and scallops. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until shrimp turn pink and scallops are opaque.

EASY SEAFOOD STEW

Steps:

• Heat oil in a 4 quart saucepan over medium heat.
• Add pepper and onion. Cook until softened and lightly brown (about 5 mins), stirring frequently.
• Stir in garlic and cook for another minute, stirring constantly.
• Stir in tomatoes, juice, water, and salt. Cover and heat to boiling over high heat.
• Reduce heat to low and simmer, covered, 10 minutes.
• Stir in cod and shrimp. Cover & simmer until they turn opaque throughout (about 3 mins), stirring occasionally.

SPICY CHIPOTLE SHRIMP STEW

Steps:

• Wash shrimp and set aside.
• Heat oil in a large stock pot on medium high heat. Add in onions and garlic. Saute stirring occasionaly for 3 minutes. Add in jalapenos and saute for 5 minutes. Add in tomatoes. Cook stirring occasionally for 5 minutes or until the tomatoes start to get mushy.
• Next, add in the tomato puree. Cook slightly covered for 10 minutes.
• Pour in the water, chayote and corn. Stir the soup and cover slightly. Continue cooking for an additional 10 minutes.
• Lastly, add in shrimp and cilantro. Cook completely covered for 10 minutes on medium low.
• Serve the soup with some nice crusty french bread, fresh tortillas or saltine crackers.

CHIPOTLE BEEF STEW

Steps:

• Season beef to taste with salt and pepper.
• Brown beef on all sides in oil in a large skillet, but do not overcrowd pan.
• Add onion, garlic and cumin to skillet.
• Cook, stirring, until onion is tender, about 5 minutes.
• Add tomato puree, chipotles, adobo sauce, and stock or water to meat, mixing well.
• Simmer, stirring occasionally, over low heat, until meat is tender, about 1 1/2 hours (if stew starts to dry out just add some beef stock or water).
• Add hominy to pan and cook for 15 minutes more, or until dish is heated through.
• Check dish for salt and pepper, if needed.
• Serve in bowls with warmed flour tortillas, if desired.