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Spicy Tomato, Seafood, and Chorizo Stew

Jennifer Baker

"This spicy stew features Hunt's petite diced tomatoes, seafood, and chorizo in one satisfying, Mexican-inspired bowl!"
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40 m servings 443 cals
Original recipe yields 6 servings

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  1. Heat olive oil in a large pan over medium heat. Add onion, peppers, and garlic; cook and stir until soft, 5 to 7 minutes. Transfer to a plate. Add ground chorizo to pan and cook and stir, crumbling, until browned and cooked through, 5 to 7 minutes. Remove from heat.
  2. Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, cumin, chipotle, and softened onion-peppers-garlic mixture. Stir to combine, then simmer for 10 minutes to blend flavors.
  3. Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes.
  4. Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.

Nutrition Facts

Per Serving: 443 calories; 19.5 g fat; 25.1 g carbohydrates; 42.2 g protein; 185 mg cholesterol; 2006 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 7
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Excellent recipe! I stuck to the recipe but doubled it. I was hoping that it wouldn't be to spicy for the family, they said it had a kick, but they loved it! I usually add Sriracha to whatever I...

I thought it was great as did my guests! I added a pound of mussels and doubled the chorizo with 42 oz of chicken stick! I will make it again!

This recipe is pretty good. I used Johnsonville chorizo and sliced it up and it was wonderful. (Target didn't have original chorizo.) Very flavourful, just enough spice, but... the cod is a litt...

I will definitely make this dish again. It was really good w/ just enough spice to satisfy me but not too spicy for my husband.

This was very tasty! The only major changes I made were to use fresh tomatoes and fresh corn, because I had those on hand and wanted to use them up. Nice amount of heat, and I think you could ea...

I wasn't able to find chorizo at the store so I tried to season the ground pork with homemade adobo spices. Didn't have quite the flavor I wanted until the next day. Really really nice flavors.

It had the nice slow roast spicy heat and was perfect as it. Next we're going to try some mussels & clams, cioppino style. Its our new base for when we want a spicy tomato seafood stew. Yum!!