Ingredients

• 1 pinch dried thyme
• 2-3 whole peppercorns
• 1 whole clove
• 3-4 parsley stems
• 1 bay leaf
• 50g/1¾oz unsalted butter
• 1½ carrots
• ¼ stick celery
• chopped
• 70g/2½oz finely sliced red onions
• 1kg/2lb 4oz fish bones
• 250ml/9fl oz white wine
• 4 medium yellow potatoes (such as Yukon Gold)
• 2 tsp vegetable oil
• 10g chopped fresh garlic
• 40g/1½oz chopped red onions
• 100g/3½oz 'Ajà Amarillo' chilli paste
• 50g/1¾oz tomato purée
• 4 tsp white wine
• 20g/¾oz coriander leaves
• 24 cleaned scallops
• 4 tsp lime juice
• salt and freshly ground black pepper

Directions

• Make a bouquet garni by tying the thyme
• peppercorns
• clove
• parsley stems and bay leaf into a piece of muslin.
• In a heavy-bottomed stockpot or large saucepan
• melt the butter. Add the vegetables
• cover with a lid and cook on a low to medium heat for 5 minutes
• or until the onions are softened and slightly translucent (the vegetable shouldn’t be browned).
• Add the fish bones and cook for another couple of minutes
• covered
• until the bones are slightly opaque. Add the wine and bring to a simmer. Add the bouquet garni and 1.5 litres/2½ pints water. Simmer for 40-45 minutes. Strain through a seive and set aside.
• For the scallops
• boil the yellow potatoes for 15-20 minutes until cooked through. When cool enough to handle
• peel them
• cut into quarters and set aside.
• Heat the vegetable oil in a saucepan over medium high heat. Add garlic and red onion and cook for 10 minutes. Add the 'ajà amarillo' and tomato purée
• stirring constantly.
• Add 150ml/5fl oz of the fish stock. Stir in the white wine and coriander leaves. Lower the heat
• and cook with the lid on for 15 minutes. Season with salt and pepper and add the cooked potatoes.
• Season the scallops with salt and add them to stew. Cover with a lid and let it steam for a few minutes until the scallops are just done (be careful not to overcook them). Add the lime juice and serve immediately.