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SEAFOOD CHILI

  • 4servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, P
MineralsSelenium, Zinc, Copper, Natrium, Iodine, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tb Vegetable oil

  2. 1 Red onion, chopped

  3. 1 White onion, chopped

  4. 4 Garlic cloves, pressed

  5. -and minced

  6. 1/4 c Minced cilantro

  7. 1 Red bell pepper, roasted,

  8. -cored, seeded, sliced

  9. 1 Anaheim chile pepper,

  10. -sliced

  11. 1 Jalapeno chile pepper,

  12. -roasted, cored, seeded,

  13. -minced

  14. 1 

  15. 1/2 tb Chili powder

  16. 2 ts Ground cumin

  17. 2 ts Crumbled dried oregano

  18. Cayenne pepper to taste

  19. 1 lb Tomatoes, peeled, seeded

  20. -and chopped

  21. 1 ts Green salsa

  22. 2 ts White wine

  23. Salt

  24. 1/2 lb Shrimp, shelled, de-vein

  25. 1/2 lb Scallops

  26. 2 lb Clams, steamed, shelled

  27. 1/2 lb Firm fleshed fish... snapper

  28. -or monkfish, cut into -bite-sized chunks

  29. 1/2 c Grated cheddar cheese

  30. Sour cream for garnish

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Remove from heat and stir in cheese, if desired. Garnish with sour cream and serve. —–

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