Seafood Chili

Course : Chili
Serves: 6
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1/4 Cup Olive oil
2 Cup Chopped onions
2 medium Leeks, white part only, Trimmed and chopped
1 Large celery stalk, chopped
8 cloves Garlic minced
5 teaspoon Dried oregano, pref. Mexican
35 ounces Italian plum tomatoes Undrained if canned
16 ounces Clam juice
2 Cup Dry red wine
1/2 Cup Chili Paste
5 teaspoon Freshly toasted cumin seed
1 tablespoons Salt
1 teaspoon Cayenne pepper
2 medium Red Bell peppers, seeded, Deveined, 1/2 inch dice
12 medium Littleneck clams
12 medium Mussels, scrubbed And debearded
1 1/2 pound Scrod or other lean white Fish, cut into 1 inch pieces
12 Large shrimp, peeled and Deveined
3/4 pound Bay scallops
1/2 Cup Minced fresh cilantro (Chinese parsley, coriander)

Preparation / 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.

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