Spicy Seafood Stew With Tomatoes Lime Recipes

SPICY SEAFOOD STEW WITH TOMATOES & LIME

Steps:

• 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.

SPICY CAJUN SEAFOOD STEW

Steps:

• 1. Heat the oil over medium-high heat in a large pot or Dutch oven. Cook the sausage until browned, about 5 minutes. Sprinkle the flour over the sausage and cook, stirring, until lightly toasted and the meat is well coated, about 2 minutes. Add the Cajun seasoning, garlic, peppers and onions and continue to cook until the vegetables are softened, 5 minutes. Add the clam juice, tomatoes and 4 cups water, scraping up any browned bits from the bottom of the pot, and increase the heat to bring to a simmer.
• 2. Lower the heat slightly and simmer until the stew is thickened and the flavors are melded, about 30 minutes. Gently stir in the fish and shrimp. Cook, making sure the stew is not bubbling vigorously, stirring once or twice, until the shrimp and fish have just turned opaque, about 5 minutes. Remove from the heat and stir in the parsley. Season with salt and serve over rice.

SPICY SEAFOOD STEW

Steps:

• In a 5-qt. slow cooker, combine the first 8 ingredients. Cook, covered, on low until potatoes are tender, 4-1/2 to 5 hours. Stir in water, scallops and shrimp. Cook, covered, until scallops are opaque and shrimp turn pink, 15-20 minutes longer.

SPICY COCONUT SHRIMP STEW WITH TOMATOES AND CILANTRO

Steps:

• Lightly season shrimp with salt; set aside.
• Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Add pepper; cook, stirring, until almost tender, 4 minutes. Add scallion whites, 1/4 cup cilantro, garlic, and pepper flakes. Continue to cook, stirring, until fragrant, 30-60 seconds.
• Add tomatoes and coconut milk; bring to a simmer. Reduce heat to medium; simmer to blend flavors and thicken sauce slightly, about 5 minutes.
• Add shrimp, partially cover and cook, stirring often, until just cooked through, about 5 minutes more.
• Stir in lime juice and adjust seasonings, adding salt, if necessary. Serve shrimp stew over rice. Garnish with scallion greens and remaining cilantro.

SPICY TOMATO, SEAFOOD, AND CHORIZO STEW

Steps:

• Heat olive oil in a large pan over medium heat. Add onion, peppers, and garlic; cook and stir until soft, 5 to 7 minutes. Transfer to a plate. Add ground chorizo to pan and cook and stir, crumbling, until browned and cooked through, 5 to 7 minutes. Remove from heat.
• Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, salsa verde, cumin, chipotle, and softened onion-peppers-garlic mixture. Stir to combine, then simmer for 10 minutes to blend flavors.
• Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes.
• Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.