Ingredients 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 tomatoes, from a can 200g large peeled raw prawns 300g halibut or other firm white fish fillets, cut into 2½ cm pieces 300g clams 500g small new potatoes, halved and boiled juice 2 limes To serve lime wedges 1 avocado, chopped handful coriander leaves 1 small red onion, finely diced corn tortillas, sliced and baked 25-R ANGI
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Method 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.
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