Seafood & Chorizo Stew

Ingredients

• 30mL olive oil
• 170g chorizo sausage, quartered lengthwise and sliced ~1cm thick
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 15mL chopped fresh oregano
• 2 (~450mL) tins of diced tomatoes
• 1 (225mL) bottle clam juice
• 500g extra large shrimp, peeled, deveined, and detailed
• 2 ~170g skinless cod fillets, 2-3cm thick, cubed
• salt and pepper

Procedure

1. Heat oil in a large saucepan over medium high heat.
2. Add chorizo and onion and cook until both are lightly browned, ~7-9 minutes.
3. Stir in garlic and 5mL of the oregano and cook until fragrant, ~30 seconds.
4. Add tomatoes (in their juice) and clam juice, deglaze, and simmer uncovered until slightly thickened, ~10 minutes.
5. Season shrimp and cod with salt and pepper. Gently stir into stew and cook until opaque and cooked through, ~5 minutes.
6. Stir in remaining oregano and season with salt and pepper to taste.