Spicy seafood stew
Prep:
15 mins
Cook:
30 mins
Mexican-inspired one-pot stew, packed with shellfish, white fish and plenty of heat.
2 dried large red chillies
1 tbsp olive oil
1 large onion, chopped
4 garlic cloves, chopped
1 tsp smoked hot paprika (pimentón)
1 tsp ground cumin
700ml chicken stock
250g tinned chopped tomatoes
200g large peeled raw prawns
300g firm white fish, cut into 2½ cm pieces
300g clams
100g calamari rings
500g Small new potatoes, halved and boiled
Rustic bread, toasted to serve
Toast the chillies in a dry hot frying pan for a few moments until the swell, then remove.
Deseed and stem the chillies, and soak in boiling water for 15 minutes.
Heat the olive oil in a large saucepan over a medium heat.
Add the onion and garlic, season with salt and pepper then cook until softened, about 5 minutes.
Add the paprika, the soaked chillies, cumin, stock and tomatoes.
Cook for 5 minutes, then using a food processor or blender, purée until smooth.
Pour back into the pan and bring to the boil.
Reduce the heat and simmer for 10 minutes.
Add the prawns, fish fillets, clams and potatoes and calamari rings.
Place a lid on top and cook for 5 minutes over a medium-high heat.
Squeeze in the lime juice and serve with toasted rustic bread.
Serves
4-6
Preparation Time
15 minutes
Cooking Time
30 minutes
Main ingredients
Fish, Vegetables, Bread, Spice
Recipe Type
Dinner, Stew
Cuisine
Mexican
Level of Difficulty
Easy
