Spicy seafood stew with tomatoes & lime

• dried ancho or guajillo chillies↗2
• olive oil↗1 tbsp tbsp
• large onion↗1

  chopped

• garlic cloves↗4

  chopped

• chipotle paste↗1 tsp tsp

  or 1 tsp smoked hot paprika (pimentón)

• ground cumin↗1 tsp tsp
• chicken stock↗700ml ml
• chopped tomato250g g

  from a can

• large peeled raw prawn200g g
• halibut↗300g g

  or other firm white fish fillets, cut into 2.5cm pieces

• clam↗300g g
• small new potato↗500g g

  halved and boiled

• juice 2 limes
• lime↗

  wedges

• avocado↗1

  chopped

• handful coriander

  leaves

• small red onion↗1

  finely diced

• corn tortillas↗

  sliced and baked

Step-by-step instructions

1. 1

   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.

2. 2

   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.