Packed with protein, vitamins and minerals, seafood is undeniably good for the health. Its consumption is perfect for weight-watchers and those who like to keep their cardiovascular system in tip-top shape because it’s loaded with good types of fats — omega-3 fatty acids. Aside from protecting the arteries and heart as well as keeping bad cholesterol levels in check, omega-3 fatty acids in seafood also help relieve joint inflammation, asthma, depression, dementia and Alzheimer’s.
That is why serving this Mexican-inspired spicy seafood stew with tomatoes and lime is a wonderful idea if you care about your health as well as those of your family and friends. Just as important, the dish also pleases the taste buds with just the right amount of zing!
So if you have 45 minutes that you can spend in the kitchen to whip up something delectable and nutritious, use this very simple recipe to surprise everyone:
INGREDIENTS
For the stew:
300 grams halibut, sliced into 2 1/2-cm pieces
300 grams clams
200 grams large prawns, peeled
250 grams chopped tomatoes in can
500 grams small potatoes, halved and boiled
700 ml chicken stock
4 garlic cloves, minced
1 large onion, chopped
2 ancho or guajillo chiles
1 tablespoon of olive oil
1 teaspoon of chipotle paste
1 teaspoon of ground cumin
For serving:
1 medium-sized avocado, sliced
1 small red onion, diced finely
A handful of coriander leaves
Corn tortillas, sliced and baked
Lime juice
Lime wedges
PREPARATION
- Grab a frying pan, heat it up and toast your ancho or guajillo chiles. When they puff out, they’re already done. Transfer them on a chopping board, remove the stem and deseed. Soak them in a cup of boiling water for about 15 minutes.
- Place a large saucepan over medium heat and add olive oil. Throw in your chopped onions and minced garlic. Saute and season.
- When the onions are already translucent, add your chicken stock, canned tomatoes, cumin, chiles and chipotle paste. If chipotle paste is not available, you may substitute it with a teaspoon of smoked hot paprika or pimenton. Cook everything for about 5 minutes.
- Transfer the mix in a blender and puree.
- Put them back in the saucepan and bring to a boil. Afterwards, reduce the heat and let simmer for about 10 minutes.
- Add your baked potatoes, prawns, clams and halibut. If halibut is not available, you may go for practically any firm white fish fillet. Cover and allow the stew cook for another 5 minutes using medium-high heat.
- Drizzle with lime juice and serve with a platter of sliced avocados, tortilla chips, red onions coriander and lime wedges.
