Basic information

Name:
Seafood chili *g*
Yield:
6
Categories
Lang:
en
User:
matiaspalomec



Ingredients

 Garlic cloves, minced
5 tsp
 Dried oregano
5 tsp
 Freshly toasted cumin seed
35 oz
 Itln tomatoes, undrained
3/4 lb
 Bay scallops
2 c
 Chpd onions
2 c
 Dry red wine
 Leeks, white part chpd
 Red Bell peppers 1/2" dice
16 oz
 Clam juice
12 
 Littleneck clams
12 
 Mussels, scrubbed ,debearded
12 
 Lg shrimp, peeled deveined
1/4 c
 Olive oil
1/2 c
 "Santa Cruz Red Chili Paste"
1/2 c
 Minced fresh cilantro
1 1/2 lb
 Lean white fish, 1" pieces
1 tsp
 Cayenne pepper
1 Tbs
 Salt
 Lg celery stalk, chpd



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.

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