Ina Garten Shellfish & Chorizo Stew

Ina Garten Shellfish & Chorizo Stew is made with baby potatoes, Spanish-style chorizo, sea scallops, littleneck clams, mussels, fresh tarragon, and heavy cream, including all the necessary ingredients. This hearty shellfish stew recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 4 people.

This Shellfish & Chorizo Stew Recipe Is From Modern Comfort Food Cookbook by Ina Garten

Ingredients Needed:

• ¾ pound baby potatoes, unpeeled, halved if larger than 1 inch
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 tablespoon good olive oil
• 2 cups chopped yellow onion (2 onions)
• 1 tablespoon minced garlic (3 cloves)
• 4 ounces Spanish-style chorizo, halved lengthwise and sliced ½ inch thick
• 1 tablespoon minced fresh tarragon leaves
• 1½ cups dry white wine, such as Chablis or Pinot Grigio
• 1½ cups heavy cream
• ¾ pound fresh sea scallops, side muscles removed, halved
• 2 pounds fresh littleneck clams, scrubbed
• 1 pound fresh mussels, scrubbed and debearded
• Minced fresh parsley and crusty baguette, for serving

How To Make Shellfish & Chorizo Stew?

1. Cook the potatoes: Place the potatoes and 1 tablespoon of salt in a medium saucepan, cover with water, and bring to a boil. Lower the heat and simmer for 8 to 10 minutes, until just tender. Drain and set aside.
2. Sauté the onions and chorizo: In a large stockpot or Dutch oven, heat the butter and olive oil over medium-low heat. Add the onions and sauté for 7 to 10 minutes, until translucent. Add the garlic and chorizo, then cook for 5 to 7 minutes, stirring occasionally, until the chorizo starts to crisp.
3. Add the wine and tarragon: Stir in the tarragon, cook for one minute, then add the white wine. Simmer for 5 to 7 minutes, until reduced by half.
4. Add the cream and potatoes: Pour in the cream, add 2 teaspoons of salt, 1 teaspoon of pepper, and the cooked potatoes. Bring to a boil, then lower the heat and simmer for 4 to 5 minutes, until the mixture thickens slightly.
5. Add the seafood: Stir in the scallops, then place the clams and mussels on top. Bring to a boil, lower the heat, and cover. Simmer for 8 to 10 minutes, until all the shells open. Discard any shells that do not open.
6. Serve the stew: Taste and adjust seasonings as needed. Ladle the stew into large shallow bowls, garnish with fresh parsley, and serve hot with chunks of crusty baguette.

Recipe Tips:

• Use Fresh Seafood: Pick fresh clams, mussels, and scallops for the best taste. Make sure they are clean to keep the stew from being gritty.
• Cook the Potatoes Just Enough: Boil the potatoes until they are barely soft. If they are too soft, they will get mushy in the stew, so watch the time.
• Cook Onions Slowly: Cook the onions on medium-low heat until clear, not brown. This gives the stew a sweet and smooth flavor.
• Reduce the Wine: When adding the wine, let it simmer until half of it is gone. This makes the flavor stronger for a richer stew.
• Throw Away Unopened Shells: After cooking, if some clams or mussels do not open, toss them out. They might not be safe to eat.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Shellfish & Chorizo Stew cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 2 days.
• Reheat: Place the stew in a saucepan over low heat, stirring occasionally, until it is heated through. Be careful not to overcook the seafood.

Nutrition Facts

Serving Size: 1 of 4 servings

• Calories: 882
• Total Fat: 57.6 g
• Saturated Fat: 31.0 g
• Cholesterol: 184 mg
• Sodium: 914 mg
• Potassium: 1217 mg
• Total Carbohydrate: 32.9 g
• Dietary Fiber: 2.6 g
• Sugars: 4.0 g
• Protein: 74.0 g

Try More Ina Garten Recipe:

• Ina Garten Baked Cod With Garlic & Herb Ritz Crumbs
• Ina Garten Steak Fajitas
• Ina Garten Lobster Avocado Sandwiches
• Ina Garten Smashed Hamburgers With Carmelized Onions
• Ina Garten Cheesy Chicken Enchiladas