Spicy Seafood Stew with Tomatoes & Lime

AuthorGeo FoodsCategory

Ingredients

 2 guajillo chillies
 1 tbsp olive oil
 1 onion
 4 garlic cloves
 1 tsp smoked paprika
 1 tsp ground cumin
 700 ml chicken stock
 250 g tomatoes
 200 g raw prawns
 300 g fish fillets
 300 g clam
 500 g potatoes
 2 lime juice

Preparation

1

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 Recipes

Ingredients

 2 guajillo chillies
 1 tbsp olive oil
 1 onion
 4 garlic cloves
 1 tsp smoked paprika
 1 tsp ground cumin
 700 ml chicken stock
 250 g tomatoes
 200 g raw prawns
 300 g fish fillets
 300 g clam
 500 g potatoes
 2 lime juice

Directions

1

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.

Spicy Seafood Stew with Tomatoes & Lime

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