Spicy seafood stew with tomatoes & lime

Spicy seafood stew with tomatoes & lime

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(26 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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18th Feb, 2014
Easy and yum
1st Feb, 2014
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.
9th Oct, 2013
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 :)
1st Jul, 2013
Loved this recipe! Delicious! We also used cod and mussels as a replacement for clams and halibut.
7th Apr, 2013
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!
2nd Apr, 2013
If I could give a nil rating I would
29th Mar, 2013
YUCK YUCK YUCK! Too much effort, and the lime, tomato and coriander completely over powered the fish. Masterchef....me thinks not
26th Mar, 2013
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.
31st Jul, 2012
Absolutely delicious and really easy to make. I used a hand blender and the consistency was spot on.
14th Jul, 2012
Delicious & easy!


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