Chef's Pili-Pili Rumba Lemon Stew Fish & Seafood
Our sauces and recipes are unique, own repertoire culinary and exclusive.
Ingredients
- 1 tbsp olive oil
- 50g coriander, finely chopped
- 50g shallot, finely sliced
- 50g fennel, finely sliced
- ½ tsp garlic puree
- 2 tbsp Rumba lemon chilli sauce
- 400g crushed tomatoes
- 24g fish stock cube (gluten free)
- 200g skinless halibut or other firm white fish fillets, chopped into large chunks
- 175g peeled raw king prawns
- 200g mussels, cleaned and debearded (discard any that don’t close when firmly tapped)
Method
Heat the oil in a heavy-based pan with a lid. Add the shallot, fennel and garlic, and cook for 5 minutes, or until softened. Stir in the Rumba lemon sauce and fish stock, cook for 2 minutes, then pour in the tomatoes; season. Bring to the boil, then reduced to a simmer for 12 minutes.
Add the fish chunks and continue cooking for 2 minutes. Add the prawns and mussels, then cover and cook for 5 minutes. Discard any mussels that haven’t opened, then scatter over the coriander. Spoon into shallow bowls and serve with boiled plantain. Voila!
Rumba Lemon Chilli Sauce in this recipe
Delicious Recipe by our Head Chef Aime Lombaya