Spicy seafood stew with tomatoes & lime
By John Torode
Cooking time
Prep: 15 mins Cook: 30 minsSkill level
EasyServings
Serves 4 - 6John 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 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
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Method
- 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.
- 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
Comments
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.
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.