Virgilio Martinez serves up a scallop stew with potatoes dish flavoured with herbs, white wine and amarillo chilli paste on Saturday Kitchen.

The ingredients for the fish stock are: 1 pinch dried thyme, 2-3 whole peppercorns, 1 whole clove, 3-4 parsley stems, 1 bay leaf, 50g unsalted butter, 1½ carrots, ¼ stick celery, chopped, 70g finely sliced red onions, 1kg fish bones and 250ml white wine.

For the scallops: 4 medium yellow potatoes, 2 tsp vegetable oil, 10g chopped fresh garlic, 40g chopped red onions, 100g ‘Ají Amarillo’ chilli paste, 50g tomato purée, 4 tsp white wine, 20g coriander leaves, 24 cleaned scallops, 4 tsp lime juice and salt and freshly ground black pepper.