Spicy seafood stew with tomatoes & lime

Spicy seafood stew with tomatoes & lime

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(12 ratings)

Prep: 15 mins Cook: 30 mins

Easy

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

  • Healthy

Nutrition: per serving

  • kcal347
  • fat6g
  • saturates1g
  • carbs28g
  • sugars7g
  • fibre4g
  • protein44g
  • salt1.1g
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Ingredients

  • 2 dried ancho or guajillo chilli

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic clove, 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

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 300g halibut or other firm white fish fillets, cut into 2½ cm pieces

    Halibut

    hal-ee-but

    The largest flatfish in the ocean, halibut is a delicious white-fleshed fish with a firm, meaty…

  • 300g clam
  • 500g small new potato, halved and boiled

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • juice 2 limes

    Lime

    ly-m

    The same shape, but smaller than…

To serve

  • lime wedges

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 avocado, chopped

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • handful coriander leaves
  • 1 small red onion, finely diced
  • corn tortillas, sliced and baked

    Tortilla

    tor-tee-ya

    In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…

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.

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Comments (18)

catie74's picture

Lovely, and a great family favourite. However, I add an extra half amount of the original recipe and even then this onlly just feeds 2 adults, and 3 boys, 11, 8 and 5 years of age.

Gillybeanio's picture

Delicious! Didn't use all the lime juice though and glad I didn't as it would have been too overpowering, probably used about 1/2 a limes worth and it was perfect for our tastes. The red onion, coriander and avacado was an inspired addition and I'm really pleased I included. Not sure the potatoes were necessary and wouldn't include them next time.

joeyp110uk@googlemail.com's picture

This was delicious! The avocado, coriander and red onion was a delicious addition at the end. I served with French bread to mop up the stew. Fun to make and full of flavour.

jfindlay1's picture
5

This was delicious and pretty easy! I used a regular hot finger chilli instead of dried chilli, added mussels and served with homemade ciabatta as well as the red onion, coriander and lime (didn't bother with avocado or tortillas). We shared this between three, so I halved the quantity of potatoes and used a little less garlic but apart from that it was enough for three portions, 4-6 would be a stretch! Would definitely make again and would be easy to add any seafood you like/have!

Natalie_whisey's picture

Very tasty! I discarded the "to serve" section and instead served with garlic toasts. Additionally,
I substituted the new potatoes for red split lentils.

siany65's picture
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
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
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

If I could give a nil rating I would

tombisan's picture
1

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

fegregory's picture
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
5

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

amandamcmanus's picture
5

Delicious & easy!

clareh89's picture
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 (2)

hayzie84's picture

has anyone tried doubling the recipe? if so, do i literally double everything? (i know sounds like a silly question)
a little worried about putting 8 cloves of garlic in!!

goodfoodteam's picture
Hi there thanks for your question, if you want to double the recipe then yes double everything. It is a lot of garlic so feel free to adapt to taste and add a little less if you prefer a more subtle taste.

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