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Seafood Chili

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, H
MineralsSelenium, Natrium, Iodine, Fluorine, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Olive oil

  2. 2 cups 125g / 4.4oz Chopped onions

  3. 2 Leeks - white part only

  4. Trimmed and chopped 1 Celery stalk - chopped (large)

  5. 8 Garlic cloves - minced

  6. 5 teaspoons 25ml Dried oregano - pref. Mexican

  7. 35 oz 994g Italian plum tomatoes

  8. Undrained if canned

  9. 16 oz 454g Clam juice

  10. 2 cups 474ml Dry red wine

  11. 1/2 cup 118ml -- ¥

  12. 1 Santa Cruz red chili paste"

  13. 5 teaspoons 25ml Freshly toasted cumin seed

  14. 1 tablespoon 15ml Salt

  15. 1 teaspoon 5ml Cayenne pepper

  16. 2 Red bell peppers - seeded

  17. Deveined - 1/2 inch dice

  18. 12 Littleneck clams

  19. 12 Mussels - scrubbed

  20. And debearded

  21. 1 1/2 lbs 681g / 24oz Scrod or other lean white

  22. Fish - cut into 1 inch pieces

  23. 12 Shrimp - peeled and (large)

  24. Deveined

  25. 3/4 lb 340g / 11oz Bay scallops

  26. 1/2 cup 8g / 1/3oz Minced fresh cilantro

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Ladle chili into bowls. Top with cilantro.

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

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