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
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Method
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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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2Season the hake portions and gently drop into the simmering broth. Cook for 5 minutes until the fish is just cooked through. Turn off the heat, season to taste and finish off the broth with the juice and zest of the limes. Serve immediately, ladled into Le Creuset Cereal Bowls with charred tortilla wraps and coriander.
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