Name: Spicy seafood stew with tomatoes & lime
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 dried ancho or guajillo chillies; 1 tbsp olive oil; 1 large onion chopped; 4 garlic cloves chopped; 1 tsp chipotle paste or 1 tsp smoked hot paprika (pimentón); 1 tsp ground cumin; 700ml chicken stock; 250g chopped tomato from a can; 200g large peeled raw prawn; 300g halibut or other firm white fish fillets, cut into 2.5cm pieces; 300g clam; 500g small new potato halved and boiled; juice 2 limes; lime wedges; 1 avocado chopped; handful coriander leaves; 1 small red onion finely diced; corn tortillas sliced and baked

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Spicy seafood stew with tomatoes & lime

Spicy seafood stew with tomatoes & lime

John Torode

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Serves 4 - 6

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.8 out of 5.41 ratingsRate

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John Torode's Mexican-inspired one-pot casserole is packed with shellfish, white fish and plenty of chilli

Healthy

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Mexican bean salad

A star rating of 4.7 out of 5.31 ratings

Ingredients

Nutrition

Units:

MetricUS

2 dried ancho or guajillo chillies
1 tbsp olive oil
1 large onion

chopped
4 garlic cloves

chopped
1 tsp chipotle paste

or 1 tsp smoked hot paprika (pimentón)
1 tsp ground cumin
700ml chicken stock
250g chopped tomato

from a can
200g large peeled raw prawn
300g halibut

or other firm white fish fillets, cut into 2.5cm pieces
300g clam
500g small new potato

halved and boiled
juice 2 limes

To serve

lime

wedges
1 avocado

chopped
handful coriander

leaves
1 small red onion

finely diced
corn tortillas

sliced and baked

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Nutrition: per serving

kcal347

low
fat6g
saturates1g
carbs28g
sugars7g
fibre4g
protein44g
salt1.1g

low

Method

step 1

Toast the chillies in a hot dry frying pan for a few moments (they will puff up a bit), then remove. Deseed and stem chillies, and soak in boiling water for 15 mins.
step 2

Heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic, season and cook for about 5 mins or until softened. Add the chipotle paste, reconstituted chillies, cumin, stock and tomatoes. Sauté for 5 mins, then purée until very fine in a blender. Pour back into the pan and bring to the boil. Reduce the heat and simmer for 10 mins. When close to eating, add the prawns, fish fillets, clams and potatoes. Place a lid on top and cook for 5 mins over a medium-high heat. Add the lime juice and serve with lime wedges, avocado, coriander, red onion and tortilla chips for sprinkling over.

Recipe from Good Food magazine, April 2012

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A star rating of 4.8 out of 5.41 ratings

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