Aimee Horton

Seafood Chilli

Oct
19

Fish is great.  It’s good for you, it’s tasty, and it’s so so easy to cook.  However, in the winter, sometimes I just don’t fancy it unless it’s covered in beer batter with some big fat potato wedges.  However, carbohydrates aren’t always my friend, once I start I can’t stop.  Then I discovered this recipe in The Big Book of One Pot*.  It’s easy, it’s yummy, and I think it looks great.

What you need (for two):

60g of raw king prawns – peeled

100g prepared scallops (I use frozen)

60g of white fish (I used haddock)

1/2 Lime – peeled and thinly sliced

1/2 tbsp Chilli Powder

1/2 tsp Ground Cumin

1.5 tbsp Fresh Corriander (chopped)

1 Garlic Clove – finely chopped

1/2 Fresh Green Chilli – deseeded and chopped

1.5 tbsp Corn Oil

1/2 Onion chopped

1/2 red and 1/2 yellow pepper, deseeded and chopped

pinch of Ground Cloves

pinch of Ground Cinnamon

pinch of Cayenne Pepper

175ml Fish Stock

250g Chopped Tomatos

250g Red Kidney Beans – drained

Seafood Chilli
Serves 2
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Ingredients
  1. 60g of raw king prawns – peeled
  2. 100g prepared scallops (I use frozen)
  3. 60g of white fish (I used haddock)
  4. 1/2 Lime – peeled and thinly sliced
  5. 1/2 tbsp Chilli Powder
  6. 1/2 tsp Ground Cumin
  7. 1.5 tbsp Fresh Corriander (chopped)
  8. 1 Garlic Clove – finely chopped
  9. 1/2 Fresh Green Chilli – deseeded and chopped
  10. 1.5 tbsp Corn Oil
  11. 1/2 Onion chopped
  12. 1/2 red and 1/2 yellow pepper, deseeded and chopped
  13. pinch of Ground Cloves
  14. pinch of Ground Cinnamon
  15. pinch of Cayenne Pepper
  16. 175ml Fish Stock
  17. 250g Chopped Tomatos
  18. 250g Red Kidney Beans – drained
Instructions
  1. Place the prawns, scallops, white fish chunks and lime slices in a large dish with a dash of the chilli powder, ground cumin, 1/2 table spoon of the chopped coriander half the garlic, the fresh chilli and a glug of the oil. Cover with clingfilm and leave to marinate for up to 1 hour.
  2. Meanwhile, heat another glug of teh remaining oil in a flameproof casserole dish. Add the onion, the remaining garlic and the red and yellow peppers and cook over a low heat, stirring occasionally, for 5 minutes, or until softened.
  3. Add the remaining chilli powder, cumin, the cloves, cinnamon and caynne pepper, and the remaining oil (if needed) and season to taste with salt. Cook, stirring, for 5 minutes, then gradually stir in the stock and the tomatoes and their juices. Partially cover and simmer for 25 minutes.
  4. Add the beans to the tomato mixture and spoon the fish and shellfish on top. Cover and cook for 10 minutes, or until the fish and shellfish are cooked through.
  5. Sprinkle with the remaining coriander and serve.
Adapted from The Big Book Of One Pot
Adapted from The Big Book Of One Pot
Aimee Horton http://passthegin.co.uk/
*Attempting to find book online.  Will update link as soon as I do.

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