Spicy seafood stew with tomatoes & lime

 

  BodyChef

Ingredients

·         2 dried ancho or guajillo chilli

·         1 tbsp olive oil

·         1 large onion, chopped

·         4 garlic clove, 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

·         300g halibut

 or other firm white fish fillets, cut into 2½ cm pieces

·         300g clam

·         500g small new potato , halved and boiled

·         juice 2 limes

Method

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.