SPICY SEAFOOD STEW WITH TOMATOES & LIME
John Torode's Mexican-inspired one-pot casserole is packed with shellfish, white fish and plenty of chilli
Provided by John Torode
Categories Dinner, Main course
Time 45m
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 347 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 1.1 milligram of sodium
CALDO DE PESCADO (MEXICAN FISH SOUP)
Steps:
- Boil tomatoes in plenty of water until soft (about 10 minutes).
- Turn off the heat, add guajillo chiles and push them down to immerse them well into the hot water. Leave to rest for 15 minutes.
- Add tomatoes and guajillo chilies into a blender or food processor.
- Add chipotle chilies, onion, garlic, peppercorns, and 1 cup of water.
- Blend for 1 minute or until you'll have a smooth sauce.
- Strain the sauce through a fine sieve into a bowl and set aside.
- Heat the olive oil in a stockpot over medium heat.
- Add carrots, zucchini, potatoes, and leek. Sauté for 3 minutes.
- Pour in the tomato sauce and season with salt.
- Add shrimp bouillon and oregano. Mix well and cook for 5 minutes.
- Pour into the pot 6 cups of water, mix, and bring to a boil.
- Important: if you are adding fish heads and tails to the soup, this is the time to add them as they can start releasing their flavor right away, otherwise, keep cooking the vegetables for 10 more minutes before the next step.
- Add the fish chunks to the pot, bring to boil over high heat, then reduce the heat to medium-low and simmer from 5 to 7 minutes or until fish and vegetables are cooked through.
- Adjust salt to taste, turn off the heat and serve.
Nutrition Facts : Calories 385 kcal, Carbohydrate 33 g, Protein 51 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 113 mg, Sodium 926 mg, Fiber 7 g, Sugar 10 g, UnsaturatedFat 3 g, ServingSize 1 serving
ONE-PAN SPANISH FISH STEW
Use any sustainable white fish or salmon in this easy, flavour-packed stew - perfect with crusty bread
Provided by Barney Desmazery
Categories Dinner
Time 50m
Number Of Ingredients 13
Steps:
- In a small bowl, mix the parsley with ½ the garlic and lemon zest, then set aside. Heat 2 tbsp oil in a large sauté pan. Throw in the onion and potatoes, cover the pan, then sweat everything for about 5 mins until the onion has softened. Add the remaining oil, garlic and spices, then cook for 2 mins more.
- Pour over the lemon juice and sizzle for a moment. Add the tomatoes, ½ a can of water and crumble in the stock. Season with a little salt, then cover the pan. Simmer everything for 15-20 mins until the potatoes are just cooked.
- Stir through the prawns and chickpeas, then nestle the fish chunks into the top of the stew. Reduce the heat and recover the pan, then cook for about 8 mins, stirring very gently once or twice. When the fish is just cooked through, remove from the heat, scatter with the parsley mix, then bring the dish to the table with the bottle of olive oil for drizzling over and some crusty bread, if you want.
Nutrition Facts : Calories 382 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 1.92 milligram of sodium
BAJA SEAFOOD STEW
From Betty Crocker's Southwest cooking, chock full of fresh flavors & delicious seafood! Posted for Zaar World Tour 5.
Provided by Tinkerbell
Categories Stew
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Cook & stir onion, chiles and garlic in oil in 6-quart Dutch oven until onion is tender.
- Stir in remaining ingredients except for seafood.
- Heat to boiling, reduce heat & simmer uncovered 15 minutes.
- Add clams; cover & simmer until clams open, 5-10 minutes. (Discard any clams that have not opened.).
- Carefully stir in shrimp, cod and crabmeat. Heat to boiling, reduce heat, cover & simmer until shrimp are pink and cod flakes easily with fork, about 4-5 minutes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love