
Nutrition and extra info
- Healthy
Nutrition: per serving
- kcal347
- fat6g
- saturates1g
- carbs28g
- sugars7g
- fibre4g
- protein44g
- salt1.1g
Ingredients
- 2 dried ancho or guajillo chillies
Chilli
chill-eePart of the capsicum family, chillies come in scores of varieties and colours (from green…
- 1 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large onion, chopped
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 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
Prawn
praw-nThere 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-butThe 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-oesNew potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- juice 2 limes
Lime
ly-mThe same shape, but smaller than…
To serve
- lime wedges
Lime
ly-mThe same shape, but smaller than…
- 1 avocado, chopped
Avocado
av-oh-car-dohAlthough 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-yaIn Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…
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.
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