Baja Style Fish Stew | Club House for Chefs
Baja Style Fish Stew
Ingredients
- Serves 4
- 60 ml Olive oil
- 10 ml Chopped chili in oil
- 800 g Monkfish
- 500 ml Fish stock
- 10 pieces Scallops
- 500 g Uncooked prawns
- 1 pinch Club House ® Sea Salt, French Mediterranean
- 1 pinch Club House ® Pepper, Black Cracked
- 300 ml Chopped onions
- 30 ml Chopped garlic in oil
- 2 each Large red peppers
- 2 each Large yellow peppers
- 1 kg Canned diced tomatoes
- 37 ml Club House ® Ginger, Ground
- 15 ml Club House ® Oregano Leaves
- 2 each Limes
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