Spicy seafood stew with tomatoes & lime

Spicy seafood stew with tomatoes & lime

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(28 ratings)

Prep: 15 mins Cook: 30 mins


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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  • 2 dried ancho or guajillo chillies



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

  • 1 tbsp olive oil
    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



    Onions 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



    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



    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

    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



    The same shape, but smaller than…

To serve

  • lime wedges



    The same shape, but smaller than…

  • 1 avocado, chopped



    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



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


  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, questions and tips

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28th Apr, 2020
My other half is a fussy eater but he loved this, one point I'll make is it needed more fish. I'm making it again tomorrow but I'm going to replace the potatoes with more fish, cockles and prawns served with pappardelle,
15th May, 2018
Easy, warming and delicious. Reading the previous comments, I'm thinking that perhaps we have smaller appetites in this house, but it served four adults generously. Especially since I baked and crumbled a tortilla on each portion. The husband had some crusty white bread on the side to mop up the juices but the rest of us just had it as is.
21st Sep, 2017
Great seafood stew with bags of flavour but watch the lime juice, taste the dish as you go before adding all the juice as I don't feel it needs all of it. The clams didn't bring anything to the dish so I wouldn't add them next time. we scored this 8.5/10 and definitely worth repeating.
27th Mar, 2017
Delicious. I added a bit of chilli oil and was perfect, tasted very fresh and healthy. Quick and easy to make.
24th Jan, 2016
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.
11th Apr, 2015
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.
19th Jan, 2015
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.
20th Sep, 2014
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!
22nd Jul, 2014
Very tasty! I discarded the "to serve" section and instead served with garlic toasts. Additionally, I substituted the new potatoes for red split lentils.
10th Apr, 2014
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!


21st Nov, 2016
Hi can this be made in advance and reheated
goodfoodteam's picture
28th Nov, 2016
Hi there, yes you could make this in advance. For best results, take it as far as partway through the last stage, simmering for 10 mins. You could do this a few days before or even freeze it. Then add in the prawns, fish etc and finish off when you want to serve the dish.
22nd Oct, 2014
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
7th Nov, 2014
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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