Spicy seafood stew with tomatoes & lime recipe | Good Food
John Torode's Mexican-inspired one-pot casserole is packed with shellfish, white fish and plenty of chilli, from BBC Good Food.
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Cooking tools:
- Skillet
- Saucepan
- Blender
- Chef's knife
- Cutting board
- Pot
- Mixing bowl
- Stove
- Oven
- Baking sheet
- Wooden spoon
- Ladle
- Measuring spoon
- Measuring cup
- Serving platter
Ingredients
- 2 dried ancho or guajillo chillies
- 1 tbsp olive oil
- 1 large onion chopped
- 4 garlic cloves 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 2.5cm pieces
- 300g clam
- 500g small new potato halved and boiled
- juice 2 limes
- lime wedges
- 1 avocado chopped
- handful coriander leaves
- 1 small red onion finely diced
- corn tortillas sliced and baked
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