Seafood Chili

Recipe Ingredients

1/4 cup	59ml	Olive oil
2 cups	125g / 4.4oz	Chopped onions
2		Leeks - white part only
		Trimmed and chopped
1		Celery stalk - chopped (large)
8		Garlic cloves - minced
5 teaspoons	25ml	Dried oregano - pref. Mexican
35 oz	994g	Italian plum tomatoes
		Undrained if canned
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 - seeded
		Deveined - 1/2 inch dice
12		Littleneck clams
12		Mussels - scrubbed
		And debearded
1 1/2 lbs	681g / 24oz	Scrod or other lean white
		Fish - cut into 1 inch pieces
12		Shrimp - peeled and (large)
		Deveined
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.

"Santa Cruz Red Chili Paste" is available from The Santa Cruz Chili and Spice Co., P.O. Box 177, Tumacacori, AZ 65640.

Source:
Sandy Kaplan

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.