Mexican bean salad
Not one to leave your tummy rumbling, this filling salad really hits the spot and has a spicy kick
Spicy seafood stew with tomatoes & lime
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
- 2 dried ancho or guajillo chillies
- 1 tbsp olive oil
- 1 large onionchopped
- 4 garlic cloveschopped
- 1 tsp chipotle pasteor 1 tsp smoked hot paprika (pimentón)
- 1 tsp ground cumin
- 700ml chicken stock
- 250g chopped tomatofrom a can
- 200g large peeled raw prawn
- 300g halibutor other firm white fish fillets, cut into 2.5cm pieces
- 300g clam
- 500g small new potatohalved and boiled
- juice 2 limes
To serve
- limewedges
- 1 avocadochopped
- handful corianderleaves
- 1 small red onionfinely diced
- corn tortillassliced and baked
Nutrition: per serving
- kcal347low
- fat6g
- saturates1g
- carbs28g
- sugars7g
- fibre4g
- protein44g
- salt1.1glow
Method
step 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.
step 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.
