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    Seafood Chili
    1/4 cup olive oil
    2 cups chopped onions
    2 leeks, white only, trimmed
    1 large celery stalk, chopped
    8 garlic cloves, minced
    5 teaspoons dried oregano
    35 oz. Italian plum tomatoes, chopped
    16 oz. clam juice
    2 cups dry red wine
    1/2 cup red chili paste
    5 teaspoons freshly toasted cumin seed
    1 tablespoon salt
    1 teaspoon cayenne pepper
    2 red bell peppers, seeded and chopped
    12 littleneck clams
    12 mussels, scrubbed
    1 1/2 pounds scrod or lean white fish
    12 large shrimp, peeled and deveined
    3/4 pound bay scallops
    1/2 cup minced fresh cilantro

    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. Stir 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.

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