INGREDIENTS
1 TBSP. extra-virgin olive oil
6 oz. chorizo sausage, quartered lengthwise, sliced 1/2-inch thick
1 onion, chopped fine
4 garlic cloves, minced
1 TBSP. chopped fresh oregano
2 (14.5 oz.) cans diced tomatoes
1 (8 oz.) bottle clam juice
1 lb. extra-large shrimp, peeled and deveined with tails removed
2 skinless fillets, any white fish, 1 in. thick, cut into 1-inch chunks
Salt and pepper
DIRECTIONS
Heat oil in large saucepan over medium-high heat until shimmering.
Add chorizo and onion; cook until both are lightly browned, 7 to 9 minutes.
Stir in garlic and 1 tsp. oregano. Cook until fragrant, about 30 seconds.
Add tomatoes and their juice and clam juice, scraping up any browned bits, and bring to simmer.
Cook until slightly thickened, about 10 minutes.
Pat shrimp and fish dry with paper towels and season with salt and pepper.
Gently stir seafood into stew and cook until opaque and cooked through, about 5 minutes.
Stir in remaining 2 tsp. oregano and season with salt and pepper to taste.
Serve stew into bowls and drizzle with little oil.
Serves 4.
