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
- 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
- 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.
- 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.
- 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.
- 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.
- Sprinkle with the remaining coriander and serve.