Seafood Chili - 1

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
1		Red onion - chopped
1		White onion - chopped
4		Garlic cloves - pressed
		Minced
1/4 cup	4g / 0.1oz	Minced cilantro
1		Red bell pepper - roasted, cored, seeded, slice
1		Anaheim chile pepper - roasted, cored, seed
1		Jalapeno chile pepper - roasted, cored, seed
1 1/2 tablespoons	22ml	Chili powder
2 teaspoons	10ml	Ground cumin
2 teaspoons	10ml	Crumbled dried oregano
		Cayenne pepper to taste
1 lb	454g / 16oz	Tomatoes - peeled, seeded
		Chopped
1 teaspoon	5ml	Green salsa
2 teaspoons	10ml	White wine
		Salt
1/2 lb	227g / 8oz	Shrimp - shelled, de-vein
1/2 lb	227g / 8oz	Scallops
2 lbs	908g / 32oz	Clams - steamed, shelled
1/2 lb	227g / 8oz	Firm fleshed fish... Snapper - or monkfish, cut into chunks
		Chunks
1/2 cup	73g / 2.6oz	Grated cheddar cheese
		Sour cream for garnish

Recipe Instructions

Heat oil in a wide, deep skillet. Saute the onions, garlic and cilantro until the onions are soft and translucent.

Add bell pepper, Anaheim and jalapeno peppers, chili powder, cumin, oregano and cayenne and stir well to mix.

Stir in tomatoes and green salsa, cook over low heat, stirring often, until the tomatoes break down into pulp.

When mixture starts to stick to the pan, add the wine and stir vigorously to loosen it and make a dense sauce. Season to taste with fresh cilantro. Stir in shrimp, scallops and fish.

Simmer until all are opaque when cut into, about 12 minutes. Add clams and simmer another 2-3 minutes.

Remove from heat and stir in cheese, if desired.

Garnish with sour cream and serve.

Source:
Mrs. John M. Slack, III

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