John Torode's Mexican-inspired one-pot casserole is packed with shellfish, white fish and plenty of chilli
INGREDIENT :
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
RECIPE DIRECTION :
Toast the chillies in a hot dry frying pan for a few moments (they will puff up a bit), then remove. Deseed and stem chillies, and soak in boiling water for 15 mins.
Heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic, season and cook for about 5 mins or until softened. Add the chipotle paste, reconstituted chillies, cumin, stock and tomatoes. Sauté for 5 mins, then purée until very fine in a blender. Pour back into the pan and bring to the boil. Reduce the heat and simmer for 10 mins. When close to eating, add the prawns, fish fillets, clams and potatoes. Place a lid on top and cook for 5 mins over a medium-high heat. Add the lime juice and serve with lime wedges, avocado, coriander, red onion and tortilla chips for sprinkling over.
