Red Seafood Stew with Chorizo & Potato

A few weeks ago I went out to eat at Devil's Alley in Center City for with my boyfriend.  It's a pretty nice spot in right around the Rittenhouse area that would be a cute date night or after work dinner spot. Whoever the bartender was that night made us some pretty spectacular Manhattans as well. I know they were spectacular because I was slightly tossed after my first glass...

via Buzzfeed

But I digress. The main event of my meal was hands down the mussels I had that were cooked in some savory red sauce with chorizo and peppers. I got a little crazy in the grocery store trying to think about how I could recreate the dish and make it my own and started blindly adding items to my cart that I thought were or should have been in the dish... 

The basics:

•  Mussels
•  Chorizo
•  Cod
•  Yellow onion
•  Russet potato
•  campari tomatoes (4-5)
• Vegetable stock
• 1 can of crushed tomatoes
• garlic
• scallions
• roasted paprika
• garlic
• red curry paste
• red wine vinegar
•  evoo
• fresh parsley
• pepper
• gruyere cheese
• dry white wine
• lemon juice

Prep:

• Chop up your onion
• Chop up your onion
• Chop up the white parts of about 6 scallions
• Chop up your campari tomatoes into quarter chunks
• Cut 2 chorizo links into chunks
• Rinse off your mussels and then make sure it throw away any open shells or guys that just look a little too funky.
• Cut 1-2 russet potatoes also into chunks

Cook:

 Heat up some oil in your pot and add the garlic, onions & scallions and cook until translucent.
 Add in your potatoes, chorizo & red curry paste.
 This is where I got a little crazy and started just blindly chopping and adding things in. I'm pretty sure I added in:

•  paprika
•  pepper
•  chopped parsley
•  red wine vinegar
•  dry white wine
• A few scoops of your crushed tomatoes (depending on how thick you want your broth to be)

-After the chorizo looked decently cooked through I added in about half of the vegetable stock and let it come to a boil
-Then I added in my mussels and cod
-Once all the mussels have opened, I added the other half of the vegetable stock and then scooped in some extra spoonfuls of crushed tomatoes.

-Let it simmer for about 20-25 minutes and wait for the potatoes to cook through
-Pull out a piece of potato, pop it in your mouth, spit it out across the kitchen, and then cry about getting a blister on the roof of your mouth. (Alternative step here would be to see if potato cuts easily with a knife...)
-When your potatoes are nice & cooked, grate some cheese and serve!