- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
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
