AuthorGeo FoodsCategorySea FoodIngredients
Preparation
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 RecipesThai Coconut Curry Shrimp Bowl Fried Shrimp Balls Sheet Pan Shrimp Fajitas 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 juiceDirections
1Toast 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.
Ingredients
Directions
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.