Latin American Seafood Stew with Tomato, Pepper and Lime

• 2 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 1 large Red pepper
• 1 small Red chili pepper
• 4 cloves Garlic
• 2 tsp Ground cumin
• 400 g Canned chopped tomatoes
• 500 ml Fish stock
• 800 g Mussels, fresh, shells closed
• 450 g White fish fillet, firm, skinless
• 300 g Prawns, raw, peeled
• 1 large Lime
• 20 g Fresh coriander

1. Prepare the seafood: scrub and debeard the mussels, discarding any that are cracked or do not close when tapped. Cut the fish into large bite-sized pieces. Finely chop the onion, dice the red pepper, finely slice the chilli, and crush the garlic.
2. Heat the olive oil in a large pot over a medium heat. Add the onion and red pepper and cook for 6 to 8 minutes until softened and glossy. Stir in the chilli, garlic and cumin and cook for 1 minute until fragrant.
3. Add the tomatoes and fish stock, bring to a gentle simmer, then cook for 10 minutes to meld the flavours. Keep the heat low so the sauce bubbles quietly rather than boiling hard. Taste and adjust with a squeeze of lime if you want it brighter at this stage.
4. Add the mussels, cover, and cook for 4 to 6 minutes, shaking the pot once or twice, until the shells open. Discard any mussels that remain closed. Keep the sauce at a steady simmer.
5. Gently slide in the fish and cook for 3 to 4 minutes until just turning opaque. Add the prawns and cook for 2 to 3 minutes until pink and just cooked through. Take off the heat as soon as the seafood is done to keep it tender.
6. Finely chop the coriander and stir most of it through the stew. Squeeze in the remaining lime to taste. Ladle into bowls and scatter over the remaining coriander to serve.

Made this recipe? Rate it — a comment is optional.