2 dried ancho or guajillo chillies
1 dried chipotle chilli
1 dried habanero chilli (optional)
1 tbsp olive oil
1 large onion , chopped
4 garlic cloves , chopped
1 1/2 tsp hot smoked paprika
1 tsp ground cumin
700ml chicken stock
250g chopped tomatoes , from a can
200g large peeled raw prawns
300g halibut or other firm white fish fillets, cut into 2.5cm pieces
500g small new potatoes , halved and boiled
juice 2 limes
1 avocado , chopped
handful coriander leaves, roughly chopped
1 small red onion , finely diced
Toast the chillies in a hot dry frying pan for a few moments (they will puff up a bit), then remove. remove the stems and the seeds chillies, and soak in boiling water for 15 mins.
Heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic, season and cook for about 5 mins or until softened. Add the smoked paprika, reconstituted chillies, cumin, stock and tomatoes. Sauté for 5 mins, then purée until very fine in a blender.
Pour back into the pan and bring to the boil. Reduce the heat and gently simmer for 10-15 mins. Add the prawns, fish fillets, clams and potatoes. Place a lid on top and cook for 5 mins over a medium-high heat. Add the lime juice and serve with lime wedges, avocado, coriander, red onion and warm tortillas.