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Spicy seafood stew with tomatoes & lime
John Torode's Mexican-inspired one-pot casserole is packed with shellfish, white fish and plenty of chilli
- 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
- 700 ml Chicken stock
- 250 g Chopped tomatoes (from a can)
- 200 g Large peeled raw prawns
- 300 g Halibut or other firm white fish fillets, cut into 2½ cm pieces
- 300 g Clams
- 500 g Small new potatoes halved and boiled
- Juice of 2 limes
- To serve
- lime wedges
- 1 whole Avocado chopped
- 1 handful Coriander leaves
- 1 small red onion finely diced
- Corn tortillas sliced and baked
Preperation time: 15 minutes
Cook time: 30 minutes
Required number of servings: people
- 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.