This recipe is from my latest book, Rachel Khoo’s Kitchen Notebook, you can order your copy here.
This seafood chilli is the perfect dish for a cold autumn evening spent indoors. I love spicy food – so inevitably my chilli ends up a little on the hotter side, with the flavours developing even more intensely overnight.
This dish is really versatile – jazz things up by adding extra herbs and spices, or keep things more traditional by opting for minced/ground beef instead of seafood.
Seafood chilli with tortilla bowls
Serves – 8 (plus leftovers)
Preparation time – 30 minutes (plus soaking time for dried beans, if using)
Cooking time – 2 hours
400g (14oz) dried black or turtle beans, or 3x 400g (15 oz) tins of black beans, drained
1 tbsp vegetable oil
1 red onion, peeled and finely chopped
a bunch of spring/green onions, chopped and separated into green and white parts
2 dried chipotle chillies
6 cloves of garlic, peeled and crushed
2 tbsp tomato pureé
1 tsp ground cumin
1 tsp ground cinnamon
1 tbsp paprika
2 x 400g (15 oz) tins of cherry tomatoes
2 cobs/ears of corn or 1x 200g (8.5 oz) tin of sweetcorn, drained
6 plain flour tortillas
200g (7 oz) pack of raw fish pie mix (chunks smoked haddock, salmon and cod)
200g (7 oz) seafood (prawns, squid and clams)
wedges of lime, to serve
For the soured cream sauce
200g soured cream, or 3/4 cup plus 2 tbsp
zest and juice of 1 lime
a pinch each of sea salt and sugar
If using dried beans, soak them overnight in plenty of cold water. Drain and give them a rinse. Place in a large saucepan of cold water and bring to a boil. Skim off any scum that floats to the surface and simmer for 1 hour. Let them cool completely in the water, then drain.
Heat the oil in a large saucepan over a medium heat, then add the red onion, white parts of the spring/green onions, chillies, and garlic. Fry for about 5 minutes, or until the onions are translucent and soft. Add the tomato puree, cumin, cinnamon, and paprika and cook for 2 minutes, then add the tins of cherry tomatoes. Fill both empty cans with water and pour into the saucepan.
Stir in the cooked beans and simmer, uncovered, for 45 minutes. The sauce will reduce and thicken. (If using canned beans, stir them in during the last 5 minutes of cooking). Taste for seasoning and discard the chipotle chillies.
Husk the corn. Cut the kernels off the cobs and set aside.
Preheat the oven to 160°C (fan)/325°F. Place six ovenproof mugs or small bowls on a baking sheet. Brush one side of the tortilla with oil and press them tightly oil-side down into the mugs or bowls. Bake for 8 to 10 minutes, or until crisp and golden.
Five minutes before serving, heat a large ovenproof nonstick frying pan in the oven. When hot, brush with oil, add the fish, and cook for 2 minutes, shaking the pan after 1 minute to make sure the fish doesn’t stick. Add the seafood and corn and cook for 3 to 4 minutes.
To make the soured cream source. Mix all the ingredients together and set aside.
Stir and taste the chilli for seasoning. Place a tortilla bowl on each plate and ladle in the chilli. Top with a dollop of the soured cream sauce, a spoonful of seafood and corn, and sprinkle some of the green parts of the spring/green onions over the top. Serve immediately (to avoid the bowls becoming soggy), with wedges of lime on the side.
This recipe is from my new book, Rachel Khoo’s Kitchen Notebook, you can order your copy here.