Spicy seafood stew with tomatoes & lime

Spicy seafood stew with tomatoes & lime

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4 - 6

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

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
347
protein
44g
carbs
28g
fat
6g
saturates
1g
fibre
4g
sugar
7g
salt
1.1g

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 tomatoes, from a can
  • 200g large peeled raw prawns
  • 300g halibut or other firm white fish fillets, cut into 2½ cm pieces
  • 300g clams
  • 500g small new potatoes, 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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.
  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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
siany65's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Brilliant recipe! As I am on the Slimming World kick at the moment, I used Fry Light instead of Olive Oil, and Paprika instead of the paste. Used haddock for the fillets. Had it with rice and didn't miss the avocado at all. Can always use fat free yoghurt to cool it down. Have also tried it with some chopped chorizo instead of clams (put it in while the sauce is cooking) and it was delicious!

Joyce.power@gmail.com's picture

Easy and yum

cosmicpixie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I was not convinced that mexican flavours would work with fish but this was a REALLY scrumptious stew. Could not get hold of the chillis mentioned so just used a big fat red one along with the chipotle paste (I added an extra half a teaspoon of that). It was not spicey though, probably due to the kind of chilli I ended up using ? Just had a slight "kick" .I used a whole tin of tomatos as they just get wasted when left in the fridge. Used fish stock instead of chicken stock. I added some fresh coriander and some sour cream dollops to serve and it was REALLY tasty. Will definately be making it again.

iLeelo's picture

This was one of the nicest recipes I've tried on good food :) we used haddock pollock salmon and prawns as our fish, definitely will be making this again. I'm not the best with spicy food but this was just perfect - gorgeous! Can't wait to try this again :)

josie1212's picture

Loved this recipe! Delicious! We also used cod and mussels as a replacement for clams and halibut.

abes33's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Had to use Cod and Mussels as replacements but the recipe is brilliant. Not sure about the serving size though, 3 of us got through it way too easily!

tombisan's picture
  • 1
  • 2
  • 3
  • 4
  • 5

If I could give a nil rating I would

tombisan's picture
  • 1
  • 2
  • 3
  • 4
  • 5

YUCK YUCK YUCK! Too much effort, and the lime, tomato and coriander completely over powered the fish. Masterchef....me thinks not

fegregory's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a really good recipe and is so easy. I don't like really hot food, so I used 1 deseeded green chilli and some paprika. It had enough heat, but wasn't overpowering. Brilliant.

mrshunter2010's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely delicious and really easy to make. I used a hand blender and the consistency was spot on.

amandamcmanus's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious & easy!

clareh89's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really nice easy recipe.

issie1414's picture

I have just made this, but used Piment d'Espelette and didn't have potato's so used Orzo pasta, Fish stock instead of Chicken and mixed shell fish.
It was delicious, Going to make it again at the weekend as we have got Chilli addict friends coming for a meal and they will love this. Make sure you have plenty of baguettes to sop up the juices.

Questions

Tips