Seafood Chili - 2

Recipe Ingredients

1/4 cup	59ml	Olive oil
2 cups	125g / 4.4oz	Onions, chopped
2		Leeks - white part chpd
1		Celery stalk - chpd (large)
8		Garlic cloves - minced
5 teaspoons	25ml	Dried oregano
35 oz	994g	Roma tomatoes - undrained
16 oz	454g	Clam juice
2 cups	474ml	Dry red wine
1/2 cup	118ml	-- ¥
1		Santa Cruz red chili paste"
5 teaspoons	25ml	Freshly toasted cumin seed
1 tablespoon	15ml	Salt
1 teaspoon	5ml	Cayenne pepper
2		Red bell peppers 1/2" dice
12		Littleneck clams
12		Mussels - scrubbed, debearded
1 1/2 lbs	681g / 24oz	Lean white fish - 1" pieces
12 lbs	5448g / 192oz	Shrimp - peeled deveined (large)
3/4 lb	340g / 11oz	Bay scallops
1/2 cup	8g / 0.3oz	Minced fresh cilantro

Recipe Instructions

Heat oil in heavy Dutch oven over low heat. Add onion, leeks, and celery.

Cover and cook until tender, about 15 minutes. Add garlic and oregano, cook another 10 minutes then add tomatoes, breaking up with a spoon.

Blend in the clam juice, wine, chili paste*, cumin, salt and cayenne.

Bring to a boil, skimming occasionally. Reduce heat and simmer, partially covered, for about 1 hour, skimming. Mix in bell peppers. Simmer uncovered for 20 minutes. Cool. Refrigerate overnight.

Bring chili to a boil. Adjust heat so that liquid simmers briskly. Skim well and adjust seasonings. Add clams and mussels.

Cover and cook until shellfish open, 5 to 10 minutes. Discard any that do not open. Gently stir in scrod and shrimp.

Cover and simmer for a minute. Add scallops, cover and simmer until fish is just opaque, about 2 minutes. Ladle chili into bowls.

Top with cilantro.

Source:
Mrs. John M. Slack, III

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