Spicy Tomato Seafood Broth with Lime November 7, 2014 By @entwellbeing Spicy Tomato Seafood Broth with Lime Serves: 4-6 Time to make: 15min (Prep) + 30min (Cook) Ingredients 2 Dried Chillies (Ancho or Guajillo) 1 Tablespoon Olive Oil 1 Large Onion (Chopped) 1 Teaspoon of Ground Cumin 1 Tablespoon Chipotle Paste 250g can Chopped Tomato 300g White Fish Fillets (Cut into 2cm Pieces) 200g Large Raw Prawns (Peeled) 300g Clams 700ml Chicken Stock 500g New Potatoes (Halved, Boiled, and Drained) 2 Limes (Juice) Nutrition (per serve) Energy: 1457kJ Calories: 347cal Protein: 44g Fat: 6g – saturated: 1g Carbohydrates: 28g – sugars: 7g Dietary Fibre: 4g Sodium: 1.1g Instructions Fry the chillies in a hot dry frying pan for 30 seconds to puff them up a little, and then remove from pan. Remove the seeds and stems from chillies. Put them into some boiling water for 15 mins to soak. Heat the oil in a large pan. Add the garlic and onion then fry until softened. Add the paste, chillies, cumin, tomatoes and chicken stock. Simmer for 5 mins, then combine using a blender. Pour mixture back into the pan, bring to boil then simmer for 10 mins. Add the prawns, fish pieces, clams and potatoes. Cover and cook for 5 mins. Add the lime juice and serve!