Name: Mexican seafood stew
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 2 clove garlic, chopped; 1 red onion, chopped; 1 stalk celery, finely sliced; 1 green capsicum, chopped; 1 teaspoon ground cumin; 2 x 400g cans chopped tomatoes; 1/2 -1 teaspoon chilli flakes; 20 mussels, scrubbed and debearded; 24 clams; 300 gram firm white fish fillets or prawns, roughly chopped; salt and freshly ground black pepper; 1/4 cup coriander leaves; lemon wedges, to serve

This recipe first appeared in Food magazine issue 87.

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Ingredients

2 tablespoon olive oil

2 clove garlic, chopped

1 red onion, chopped

1 stalk celery, finely sliced

1 green capsicum, chopped

1 teaspoon ground cumin

2 x 400g cans chopped tomatoes

1/2 -1 teaspoon chilli flakes

20 mussels, scrubbed and debearded

24 clams

300 gram firm white fish fillets or prawns, roughly chopped

salt and freshly ground black pepper

1/4 cup coriander leaves

lemon wedges, to serve

Method

1.Heat the oil in a large frypan or pan and gently cook the garlic, onion, celery, capsicum and cumin until the onion is just tender. Add the tomatoes and chilli to the pan, increase the heat and allow to bubble.

2.Add the mussels and clams to the pan, cover and cook for 5 minutes until the shells open (discard any that stay closed).

3.Add the fish or prawns to the pan and cook a further few minutes until the fish is opaque. Taste and season with salt and pepper.

4.Sprinkle with coriander leaves and serve with lemon wedges.