This zesty broth packs a bright punch of flavour from the tomato and limes. Ladle into bowls and serve with charred tortilla wraps.
Main INGREDIENTS
- Fish & Seafood
Ingredients
Method
Ingredients
- Olive oil, to drizzle
- 3 shallots or baby red onions, peeled and quartered
- 5ml chilli paste
- 70g tomato paste
- 10 - 15g smoked paprika
- 3 garlic cloves, peeled and thinly sliced
- 2 x 400g tinned cherry tomatoes
- 1 Litre chicken stock
- Sea salt and freshly ground black pepper, to season
- 6 x 100g hake (skin off) or other suitable white fish
- Juice and zest of 2 limes, plus extra to serve
- Fresh coriander, to serve
- Charred tortilla wraps
-
Method
-
1Heat a Le Creuset 28cm Signature Round Casserole with olive oil over a medium heat. Sauté the shallots until golden. Add the chilli paste, tomato paste and paprika and sauté until fragrant. Add the garlic and sauté for a further 2 minutes. Add the tinned tomatoes and stock and bring to the boil, stirring. Reduce the heat and simmer for 20 minutes. Season to taste.
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