Seafood Chili *g* Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Olive oil,
2 cup: Chpd onions,
2: Leeks, white part chpd
1 large: celery stalk, chpd
8: Garlic cloves, minced
5 tsp: Dried oregano,
35 ounce: Itln tomatoes, undrained
16 ounce: Clam juice,
2 cup: Dry red wine,
1/2 cup: "Santa Cruz Red Chili Paste",
5 tsp: Freshly toasted cumin seed,
1 tbsp: Salt,
1 tsp: Cayenne pepper,
2: Red Bell peppers 1/2" dice,
12: Littleneck clams,
12: Mussels, scrubbed ,debearded
1 1/2 lbs: Lean white fish, 1" pieces
12 large: shrimp, peeled deveined
3/4 lbs: Bay scallops,
1/2 cup: Minced fresh cilantro,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp