Combine the curry powder, coriander, cumin, turmeric, cayenne pepper, and cloves in a small bowl and set aside
Heat the butter and oil in a large (11- to 12-inch) pot or Dutch oven, such as Le Creuset. Add the onions, bell pepper, garlic, ginger, and jalapeño pepper and cook over medium-low heat, stirring occasionally, for 15 minutes, until the vegetables are tender and starting to brown. Stir in the spice mixture and cook, stirring constantly, for 2 minutes. Stir in the tomatoes and the juice, clam stock, 1 tablespoon salt, and 1½ teaspoons black pepper, bring to a boil, lower the heat, and simmer for 10 minutes. Add the swordfish and shrimp, cover, and simmer for 7 minutes only (don’t overcook the seafood!), until the shrimp and fish are just cooked through. Carefully stir in the lime zest and juice (don’t break up the swordfish!), taste for seasonings, and serve hot.
Copyright 2016, Cooking for Jeffrey, Clarkson Potter/Publishers, All Rights Reserved
From the cookbookCookbook Details
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