Spicy Seafood Stew with Tomatoes & Lime

  • 06 Mar - 12 Mar, 2021
  • Mag The Weekly
  • Cookery

Ingredients

· 2 guajillo chillies

· 1 tablespoon olive oil

· 1 onion

· 4 garlic cloves

· 1 teaspoon smoked paprika

· 1 teaspoon ground cumin

· 700 ml chicken stock

· 250 g tomatoes

· 200 g raw prawns

· 300 g fish fillets

· 300 g clam

· 500 g potatoes

· Juice of 2 limes

Method

Toast the chillies in a frying pan for a few minutes, and then remove. Deseed and stem chillies, and soak in boiling water for 15 minutes. Heat the olive oil in a saucepan over a medium heat. Add the onion and garlic, season and cook until softened. Add the chipotle paste, chillies, cumin, stock and tomatoes. Sauté for five minutes, then make a puree in a blender. Pour back into the pan and bring to boil. Reduce the heat and simmer for 10 minutes. Add the prawns, fish fillets, clams and potatoes. Cook for five minutes over a medium-high heat with lid on. Add the lime juice and serve with lime wedges, avocado, coriander, red onion and tortilla chips for sprinkling over.

RELATED POST

COMMENTS