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    Seafood Chili
    1/4 c Olive oil
    2 c Chopped onions
    2 Leeks, white only, trimmed
    Large celery stalk, chopped
    8 Garlic cloves, minced
    5 ts Dried oregano
    35 oz Italian plum tomatoes,
    16 oz Clam juice
    Dry red wine
    1/2 c “Santa Cruz Red Chili Paste”
    5 ts Freshly toasted cumin seed
    1 tb Salt
    1 ts Cayenne pepper
    2 Red Bell peppers,seeded
    12 Littleneck clams
    12 Mussels, scrubbed
    1 1/2 lb Scrod or lean white fish
    12 Large shrimp,peeled,devein
    3/4 lb Bay scallops
    1/2 c 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. Serves 6 generously.


    Seafood Chili

    3 tablespoons olive oil
    1 medium onion
    2 jalapeno peppers
    2 red peppers
    1 green pepper
    1 yellow pepper
    6 garlic cloves
    2 tablespoons salt
    2 tablespoons chili powder
    1 teaspoon ground black pepper
    1 teaspoon crushed red pepper
    3 bay leaves
    1 teaspoon ground allspice
    1 (3 ounce) can tomato puree
    1 (28 ounce) can crushed tomatoes
    1 (15 ounce) can kidney beans
    1 (8 ounce) clam juice
    4 ounces dark chocolate
    1/2 cup chopped cilantro
    1/2 cup chopped parsley
    1 1/2 pounds Bay scallops
    1 1/2 pounds Bay shrimp
    1 (6 to 8 ounce) piece of cod filet

    Add the dried herbs and spices and stir well. Add the tomato paste and cook slowly for 2 minutes.

    Add the clam juice and the crossed tomatoes and bring back to a simmer.

    Add the beans, chocolate and fresh herbs. Taste for seasoning and add the seafood.

    The scallops will cook in minutes and the Bay Shrimp only need to be warmed up.

    Servings: 6 to 8

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