Holiday-at-home recipe for 4 - 6 people, takes only 30 mins; recipe has chilli, olive oil, onion, garlic clove, chipotle paste, ground cumin, chicken stock, chopped tomato, prawn, halibut, clam, new potato, lime, lime, avocado, coriander, red onion and tortilla.
Spicy seafood stew with tomatoes & lime
Course: Holiday-at-home
Servings
4 - 6
servings
Prep time
15 mins
Ingredients
- Chilli: 2 dried ancho or guajillo chillies
- Olive Oil: 1 tbsp olive oil
- Onion: 1 large onion, chopped
- Garlic Clove: 4 garlic cloves, chopped
- Chipotle Paste: 1 tsp chipotle paste or 1 tsp smoked hot paprika (pimenton)
- Ground Cumin: 1 tsp ground cumin
- Chicken Stock: 700ml chicken stock
- Chopped Tomato: 250g chopped tomato, from a can
- Prawn: 200g large peeled raw prawn
- Halibut: 300g halibut or other firm white fish fillets, cut into 2 1/2 cm pieces
- Clam: 300g clam
- New Potato: 500g small new potato, halved and boiled
- Lime: juice 2 limes
- Avocado: 1 avocado, chopped
- Coriander: handful coriander leaves
- Red Onion: 1 small red onion, finely diced
- Tortilla: corn tortillas, sliced and baked
Directions
- 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. Saute for 5 mins, then puree 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.
