- Heat the oil and sauté the onion, Schwartz for Chef Chopped Garlic in Oil and the peppers together, until soft.
- Stir in the chopped tomatoes, Schwartz for Chef Ginger, Oregano, lime zest and Chopped Chillies in Oil and heat over a low heat for 10-15 minutes.
- Add the monkfish and fish stock and bring to the boil. Reduce the heat and simmer for 30 minutes before adding the scallops and prawns. Gently cook for 5-7 minutes, season and serve.
- Recipe type: Fish or Seafood
- Cuisine: Mexican