Pescado (Mexicano Mexican Fish Stew)

Number of Portions
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- 4 tbsp olive oil
- 200 grams onions, chopped
- 30 grams
- 2 large red peppers, chopped
- 2 large yellow peppers, chopped
- 1 kg tinned chopped tomatoes
- 15 grams Ground Ginger
- 1 tbsp Oregano
- 2 limes, grated rind
- 10 grams Chopped Chilli in Oil
- 800 grams monkfish, cubed
- 10 scallops
- 400 ml fish stock
- 400 grams uncooked prawns
- Sea Salt to taste
- Cracked Black Pepper to taste


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.

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