RUMBA CHILLI STEW FISH AND SEAFOOD
INGREDIENTS
- 1 tbsp olive oil
- 50g coriander, finely chopped
- 50g shallot, finely sliced
- 50g celery, finely sliced
- ½ tsp ground white pepper
- ½ tsp Sea salt
- 3 tbsp Rumba lemon chilli sauce (hot)
- 400g crushed tomatoes
- 24g fish stock cube (gluten free)
- 100g skinless halibut or other firm white fish fillets, chopped into large chunks
- 125g peeled raw king prawns
- 150g 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 and celery, then cook for 5 minutes. Stir in the Rumba lemon sauce and fish stock, cook for 2 minutes, then add the tomatoes and season. Bring to the boil, reduced to a simmer, and cook for 13 minutes. Add a little water if needed.
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!
