Shell Pot

For the polenta, boil the chicken stock, mix in the polenta with a whisk, then season lightly with salt. Allow to swell for 35-40 min on the lowest setting in a closed saucepan, stirring occasionally.

For the stew, cut the white and light green of the spring onions into fine rings. Quarter, clean, seed and finely dice peppers. Halve peppers lengthwise, remove seeds and cut into thin strips. Cut tomatoes into quarters. Finely dice chorizo.

Finely chop garlic. Drain hominy. Chop cilantro greens and parsley leaves and cover with a wet kitchen towel. Cut monkfish fillets into 40 g pieces. Rinse cooled mussels, discarding opened or damaged mussels.

In a large saucepan or roaster, saute peppers and peppers in hot olive oil until tender. Fold in new spices, curry and garlic. Add stock, season with salt and cook gently in an open saucepan over medium heat for 10 minutes. Add mussels, fish fillets, hominy and scallions and do gently for 5 min with lid closed until mussels are open. Fold in the chorizo, tomatoes and culinary herbs, perhaps adding more salt.

Meanwhile, for the polenta, very finely grate the lime zest.

Squeeze 2 tbsp juice from the lime. Cut green chile in half lengthwise, remove seeds and chop finely. Finely grate cheddar cheese. Chili, lime peel, juice

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