Seafood, Chorizo and Vegetable Stew

By nanarose

Ingredients

• 1 1
• tbsp.
• olive oil
• 2 2
• oz.
• Spanish chorizo
• 2 2
• stalk celery
• 1 1
• bulb fennel
• 2 2
• clove garlic
• 1 1
• can whole peeled tomatoes in juice
• 3 /4
• c.
• dry white wine
• 1 1
• cod fillet
• 1 /2
• lb.
• Peeled and Deveined Shrimp
• 1 1
• tbsp.
• red wine vinegar
• 1 1
• tbsp.
• chopped fresh tarragon
• crusty bread

Details

Adapted from womansday.com

Preparation

Step 1

Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chorizo and cook, stirring, for 1 minute.Add the celery, fennel, and garlic and cook, covered, stirring occasionally, until beginning to soften, 3 to 4 minutes.Crush the tomatoes and add to the pan along with their juices. Add the wine and bring to a boil. Add the cod and shrimp and cook, covered, stirring once, until opaque throughout, 3 to 4 minutes. Remove from the heat and stir in the vinegar and tarragon. Serve with bread.